Cain and Abel, two amphorae vinified with 10 days of skin contact

On the first, we worked with whole-bunch Sémillon for a Beaujolais-style fermentation. On the second, destemmed Sémillon and Sauvignon Gris. Even though the grape varieties used were not identical, we preferred the destemmed amphora upon tasting. We pressed these amphorae, which will finish their fermentation in tank, without further skin contact. We will then continue ageing in amphorae and barrels. To be tasted again once the fermentations are complete.