So what do you do with what the French call Rebêche, the third pressing of grapes? After we’ve taken the first pressing, the Cuvée, which is high in sugars and acids and comes from the pulp of the grapes and the second pressing, or the Taille, which ...(Read More)
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So what do you do with what the French call Rebêche, the third pressing of grapes? After we’ve taken the first pressing, the Cuvée, which is high in sugars and acids and comes from the pulp of the grapes and the second pressing, or the Taille, which ...(Read More)