Bernard Levet, Cote-Rotie 'La Peroline', 2018 SO031024_other_bordeaux Fermented with native yeasts and

Fermented with native yeasts and bottled with minimal intervention

This is the skin-contact version: the grapes ferment and age for roughly six months on their skins in qvevri

The estate is now run by winemaker Christopher Tracy

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Bernard Levet, Cote-Rotie 'La Peroline', 2018 SO031024_other_bordeaux Fermented with native yeasts andOld school Cote Rotie from one of Ampuis' most uncompromising traditional houses, just entering its stride. Bernard Levet, now joined by daughter Agnes, makes Cote Rotie the long way: whole cluster, long macerations, large old foudre, and little to no Viognier co fermentation. La Peroline draws Syrah from old vine parcels on the iron rich, schist and mica soils of the Cote Brune, the more masculine half of the hill.