2015 Paolo Bea Montefalco Sagrantino "Vignetto Cerrete", Umbria, ItalyABOUT THIS WINE Fermentation: After crushing and destemming, wine ferments spontaneously in stainless steel tanks. Cuvaision lasts 45 55 days. Pressing: Vertical basket press Time on Lees: c. 24 months Malolactic Fermentation: Spontaneous, in tank following alcoholic fermentation levage: c. 24 months in stainless steel tanks followed by 36 months in large Slavonian oak botti Press Wine: Blended after malolactic Fining and Filtration: Unfined and

Located 30 kilometers northeast of Sancerre in the village of Aligny-Cosne

The Basto sub-region where Vera is located is primarily granite soil

while he was the vineyard manager for Perrier-Jouët

Fermented in stainless steel before being racked into used stockinger barrels

the Definition Universal Glass brings elegance and performance together in a single

wild yeast

The wine is aged in a combination of French oak barrels (including signature 350-liter and older neutral barrels)

La Croix is sourced from vineyards both on and around the historic Peyrassol estate

Trade winds coming off the Atlantic help to keep temperatures moderate (these are known as the Alisos winds)

silky and pleasant to drink

the juice can be worked by gravity

a 90-minute drive east of Bordeaux