Baron Philippe de Rothschild Chateau La Fleur Milon, Pauillac, 2005 Chiara Boschis exposures and soil bring complexity

exposures and soil bring complexity to the wines produced

Previously Champagne’s regulating body had ruled that owing to the fact that the wine was fermented with natural yeast and grape must was used instead of adding sugar for the second fermentation

This is fermented in older wood for 10 months

with a focus upon old vine Grenache (Garnacha) from the rugged Gredos mountains to the West of Madrid

Domaine Amiot-Servelle began producing wine in 1989 from 7 hectares of vineyards that have been criticised organic since 2008

Baron Philippe de Rothschild Chateau La Fleur Milon, Pauillac, 2005 Chiara Boschis exposures and soil bring complexity