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it is all crunch and spice
and taught himself the work by doing it
and the wine spends at least eighteen months in barrel before bottling
The 2020 release is structured and complex on the palate
a red that exemplifies both the classic energy of Gamay and the careful natural approach of Louis-Clément David-Beaupère
Livia 2019 Languedoc it is all crunch andLivia is Muscat from the high volcanic terraces of Samos, given time on its skins, and like everything Sous le Vgtal makes it turns the island's sweet wine reputation on its head. Jason Ligas and Patrick Bouju work around sixty small plots between 400 and 910 metres, farming biodynamically and rebuilding the land through permaculture. The wine is raised the way they raise everything, split across amphora, concrete, steel and old barrel, then bottled
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