Hey you Girl with the brown shoes on- Anders Frederik
A slow press taking three day in the big old press of Gerald Oustric, so no maceration. Fermentation over four years in old barriques in their cellar sur lie. Despite the long fermentation, this was bottled with a little residual sugar which adds depth and weight to the bounding acidity of the wine. Anders describes this as a classic expression. It’s certainly one for the Brugundy heads and acid freaks.