Jean Sipp Pinot Blanc Les Trois Terroirs
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Grapes are hand harvested, with harvesting done by grape variety and different soil type. Transport in 150 kg tubs from the vines to the press. Pneumatic pressing within 2 hours of picking, for 8 hours. Alcoholic fermentation occurs in concrete tanks and in stainless steel tanks. The total acidity is 6.21 g/L. The residual sugar is 1.92 g/L. Bottled March 21, 2017. The nose reveals lovely floral notes. A soft attack, but straight and tense on the palate, with nice acidity and a beautiful freshness on the finish.