Our “French Experiment” the Sinchè… is treated in the vineyard like Nebbiolo and Barbera. It means that the production per hectare is also very low: 30 hectolitres. It is traditionally made after the old French method: it is doing his maceration in barriques and stays there for about 18 month and one year in bottles before sold. It has a very elegant fragrance of Sauvignon blanc without the famous “cat piss tone”…   The whole grapes are pressed (immediately after harvesting) in a closed bladder press and the must is transferred to an inox steel tank. After 48 hours of repose the must is separated from the solid parts   and transferred to barriques (part of it new) for fermentation. There it stays together with his own yeast left over from the fermentation for one year. Each week the wine is brought into contact with it’s yeasts, a method called „battonage“. Then it is separated from the yeast and returns for another 6 months to the barriques. After it is bottled (no filtering) it gets one year time to mature before it is sold.     Please don’t hesitate to taste the wines suddenly after receiving them. They surely will not be very disturbed after the voyage. It is true that our wines need time for maturation, but they are worth to be tasted every few months to follow their development.   All of the three wines are as powerful as our region. Their alcohol content is always about 14.5% to 15%! For all of that also Sinchè is a very elegant wine with a lot of fruit and honey taste and – is worth to be consumed – thanks of its power – not only with fish or meat or fois gras as also for a wonderful aperitif and will join also desserts.