Sous le Vegetal Octave Blanc 2018
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Sous Le Vegetal is a project that began after Jason Ligas went on a holiday to the Greek Island of Samos and visited a local co-operative where he met a passionate young oenologist dedicated to making wines of the region that were full of character. He tasted the variety that the island of Samos has become infamous for, Muscat Blanc a Petit Grains and was enchanted. It was here that he began to see the potential of the terroirs on the island that were not being utilized in the more industrial winemaking of the co-operatives. After returning from his trip he joint forces with cult Auvergne producer Patrick Boujo to create a project that would '.....reveal the micro terroirs of Samos, earn the local peoples respect, avoid interrupting existing processes, far from that - rather preserve them'.
The Octave Blanc Cuvee is fermented in a mixture of Amphora and Concrete Eggs with 40 days maceration on skins. This wine has a lovely nervy acidity and minerality with lots of white flowers and orange rind.