Gallia Paris - Wild: Sour Vraggot Rhubarb

VIÈRE SOUR / For this vière, we used Normandy honey and an old white grape variety from Gaillac: Loin de l'oeil. Everything was aged for nearly 9 months in barrels, then macerated for a month and a half on a ton of rhubarb lovingly cut by the entire team. The result: a beautiful combination of acidity, notes of yellow fruits from the grape variety, and rhubarb.