Vinification of our spiced wines is now complete

The added herbs in no way inhibited the yeasts—quite the opposite. Objective achieved: crafting a new kind of beverage, with no residual sugar, an intense and complex aromatic profile carried by the structure of a fine terroir white wine. We adjusted the blends by adding the same white wine (vinified in the traditional way) whenever the aromatics were too pronounced or the bitterness too prominent. We are delighted with the result, which has exceeded our expectations. We will now wait for the first frosts to take the vessels outside and accelerate the settling of yeasts, tartrates, and other solid particles. Then we will be able to bottle and present these marvels (4 cuvées) for curious professionals who are not afraid to push the boundaries! Many thanks to @chefdamien for his essential touch in crafting these new-style recipes!