

Organic Saint-Péray from Laure Colombo and Dimitri Roulleau-Gallais, grown on high‑altitude granitic ‘gore’ around their farm above Saint‑Péray and fermented/aged in 228–400L barrels for purity and tension.
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A Saint-Péray from high-altitude vineyards on decomposed granite. Fermentation and maturation in mostly older barrels bring texture while keeping the oak influence subtle; bottled without fining or filtration.