2023 Isabelle Suire, Saumur Blanc Loire, France Quinta do Javali Fermentation is carried out with

Fermentation is carried out with native yeasts in open wooden vats and typically involves a very high proportion of whole clusters

unique canopy work to prevent overexposure to the sun and a polyculture that consists of fruit trees

Pressed to neutral puncheons for a short élevage

with long macerations of the pomace and delicate pumping over for light oxygenation

The Grecanico

2023 Isabelle Suire, Saumur Blanc Loire, France Quinta do Javali Fermentation is carried out withIsabelle Suire is a 4th generation vigneronne. Her great grandfather was a vineyard worker in the in Berrie, a village south of Saumur in the Deux Sevres region. However, the familys domaine really started when his son married Isabelles grandmother, whose family owned vineyards in Berrie as a facet of their polyculture farm. Together they cultivated the vines, bred animals, and farmed grains. As time went by, the family decided to focus solely on