Cep by Cep Anjou Rouge 2024 stift-gottweig wild fermented then left on

wild fermented then left on lees for 12 months in French barriques

bergamot and lemon curd

predominantly estate-grown with some select parcels of Derwent Valley fruit

some wood shows through on the nose

Cep by Cep Anjou Rouge 2024 stift-gottweig wild fermented then left onThis 100% Cabernet Franc is hand harvested from organically tended vines on gravelly shale soils in western Anjou, just across the river from Savennires. The fruit is fully destemmed before spontaneous fermentation. It is raised in stainless steel for just six months, with no sulphur added until bottling. This is bright and aromatic, bursting with pretty floral notes, summer berries and complexing notes of woodsy herbs and earth. It zips through the