FACTS ABOUT DOMAINE THILLARDON REVEALED

The maceration interval lasts for around twenty-twenty five days, and during this era, Paul-Henri attempts to not intervene at all: no pigeage and no pumpovers. This can be very important to make certain that he has the most fragile extraction feasible, plus the silkiest tannins. He works with no sulfites, that may be a dangerous way to create wine

Good posting. I just like the thought of discovering or resurrecting vineyard parcels in France or anywhere wine creation is famous.In 2014 Paul-Henri was joined full-time by his brother Charles (who is in his early 20s; he started his vocation using a milk enterprise), and now all their vines are farmed by doing this. In overall they do the job 12