2018 Domaine Elian Da Ros Clos Baquey, Cotes du Marmandais, France From the Tank Indigenous yeast fermentation in barrel

Indigenous yeast fermentation in barrel and free of any additives (including zero sulfur)

the highest point in Avellino

Rice: High grade Tokuto Omachi rice to 40%

The wine is aged for 9 months in tonneaux and concrete and then bottled without fining or filtration and with a tiny amount of sulfur

The vineyard is in the middle of a forest

2018 Domaine Elian Da Ros Clos Baquey, Cotes du Marmandais, France From the Tank Indigenous yeast fermentation in barrelClos Baquey is the grand cuve from Elian Darosan undeniable statement that the southwest can make ageworthy, inspiring wines. With 2 3 years in bottle it starts to show some round edges, and in 5 6 years begins to hit its prime, drinking well for another decade or more. Elian says he was quite proud when the 2004 Clos Baquey more than held its own at a dinner with a group of famous winemakers who had all brought older vintages of wines. Incidentally,