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and not too sweet—the way this cocktail should be
which is what gives junmai daiginjo its clean
traditional
Subtle earthy undertones and a whisper of minerality add depth to the aromatic profile
Alexandre Giquel, Vouvray, 2023 052526OFFER and not too sweet—the wayAlexandre Giquel works his Vouvray vineyards with horses and organic principles, fermenting Chenin Blancs in old barrels with natural yeasts in a troglodyte cellar carved into the tuffeau limestone. The 2023 vintage blends clay silex and gravelly clay soils into a balanced, structured white that rewards patient explorationslightly honeyed, off dry character with bright acidity, integrated volatile acidity, and mineral undertones. This is Vouvray in
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