CLAROBSCUR Corpinnat

4000 bottles produced

Every block was hand harvested. All the fruit was whole-bunch pressed at very low pressure, partially followed by light racking, with the majority fermenting on full solids. Fermentation occurred in a combination of stainless steel and 300 liter French oak barrels. The wine was held sur lie throughout the following year in a 10-month long elevage to allow for the it to evolve and to reach natural stability. Bottled in late June 2023. Aged en-tirage for a minimum of 30 months prior to disgorgement. No SO2 was used at disgorgement and zero dosage was added to preserve mineral purity. All bottles are topped with the same wine.

Merengue, talcum, crushed rock, beurre blanc, mineral edge, expansive mousse. We enjoy it with. Charred pork rib, Grilled razor clams, Fish and chips.