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Fermented with natural yeasts in barrique with no battonage and bottled after malo to retain the freshness imparted by the granite soils
with 20 hectares in Mâcon-Verzé and Solutré-Pouilly
gnarly deal
subtle herbs and salt
after 12 years managing production and operations at Cloudy Bay
Pierro Chardonnay 2024 Priorat Fermented with natural yeasts inThe Wine The success of this wine has meant that there is much about the winemaking process that has become traditional at Pierro: the wine is barrel fermented in new and one year old French barriques; a hundred per cent goes through the malolactic fermentation and has regular lees stirring (battonage) during its 12 month oak maturation. Mike Peterkin remains a strong supporter of the role that the malolactic fermentation can play in improving the