Fun Facts:Sebastien Riffault leaves his grapes on vines well into October allowing botrytis(noble rot) to affect the grapes and concentrate in flavour. All of this grapes will be 30-50% affected by botrytis.
Fermented in large, old barrels with wild yeast and then aged in barrel for 24 months.
All of the wines undergo complete malolactic fermentation. The wines are aged on their lees. They are never chaptalized or acidified. His wines are not filtered or fined. No SO2 is added (except for minimal sulfur added to Les Quarterons at time of bottling).