Pipeno Blanco Portezuelo
- White
- Moscatel, Chasselas, Sémillon, Torontel
Winemaking Information
The fruit is harvested by hand and manually destemmed using a zaranda (a traditional mat used to separate the berries from the stems). Spontaneaous fermentation and maceration (10-12 days) occurs in open wooden lagares. It's then racked to stainless steel and bottled within a month of harvest. S02 specifics are: half a gram per hectoliter added after fermentation for transportation, half a gram at racking in the cellar and one to two grams added at bottling.
SO2: During winemaking, at bottling
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Vino Blanco
Soil Composition: Granite, Clay
Farming: Organic (not certified)
Fun Facts: Made in a primeur style for immediate consumption, Pipeño is derogatory slang for "peasant wine" and is usually made with the Paìs grape. Louis-Antoine is largely responsable for reclaiming the term, highlighting unique terroirs and farmers: each bottle sports the name of a sub-region, and is either purchased fruit he's vinified or finished wine made by the farmer. All Pipeños come in one liter bottles.
Thanks to importer Louis/Dressner for details above