Hand harvested, natural yeast fermentation in tank
Aging
4 months in tank, then at least 2 years in bottle
Overview
Gran Caus Blanc is a blend of old-vine Xarel.lo (50%) with Chenin Blanc (30%) and Chardonnay (20%). Fermented in tank by indigenous yeast, it is bottled in the spring and rests about two years in bottle before release.
