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The adventure started with Symphorien Chevillon who started working approximately thirty acres of vines at Nuits-Saint-Georges in his own name
Fermentation was with native yeasts
As with the Barbera d’Alba
300 feet to 3
100% Pineau d'Aunis
Vodopivec, Vitovska "Origine" Colludrozza, Friuli-Venezia Giulia, Italy 2018 newyork The adventure started with SymphorienThe one wine in Paolos cellar that doesnt spend time in amphorae, Origine is fermented in open top wooden casks, and spends three years in large Slavonian botti before bottling. What it perhaps lacks in textural je ne sais quoi compared to its terra cotta aged brethren it makes up for in a stricter, more vividly limestone driven mineral characteralmost a Chablis like saltiness and snap. There is an arresting purity here, reminiscent of pure mountain
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