Oops! The D'Angerville, Alléno & Berrurier team have so far planted only 30 ares of grapes, which is about a third of a hectare -- not 1.5 hectares as mentioned in the podcast introduction and the "Picoler" newsletter. The grapes are Gamay and Pinot Noir which, in Burgundy, when blended (2/3 Gamay and 1/3 Pinot Noir) and fermented together (carbonic maceration followed by traditional fermentation), produces Passetoutgrains, a deliciously juicy little red wine. Or, sometimes, a just as delicious rosé...
Oops! The D'Angerville, Alléno & Berrurier team have so far planted only 30 ares of grapes, which is about a third of a hectare -- not 1.5 hectares as mentioned in the podcast introduction and the "Picoler" newsletter. The grapes are Gamay and Pinot Noir which, in Burgundy, when blended (2/3 Gamay and 1/3 Pinot Noir) and fermented together (carbonic maceration followed by traditional fermentation), produces Passetoutgrains, a deliciously juicy little red wine. Or, sometimes, a just as delicious rosé...