Tissot Arbois Savagnin Amphore 2022

Savagnin grapes are destemmed by hand, and fermented on the skins for 6 months. For 3 months, 40% is kept in underground amphorae and 60% in above ground amphorae. Then the elevage is finished in a mix of  amphorae and barrels for 10 months.

Pale gold / copper in colour, it has aromas of ripe fruit with yellow and white pulp, musk, spice, grapefruit and guava, as well as nuances of sweet dried mixed peel.