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It then underwent extended maceration for 4 weeks and then elevage for 11 months in 500L neutral oak puncheons. Single racking into the bottling tank. As always - native yeast fermentation, unfined, unfiltered, no added SO2.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCiapusci Vineyard was planted in 1870 on the Mendocino Ridge appellation at 1,800 ft elevation. This coastal site is planted to own-rooted, low-yielding Zinfandel. Five generations of the Ciapusci Family have tended to this breathtaking property–Shawn Ciapusci is its current steward. These grapes are dry-farmed and grown high up in the fog line on the Mendocino Coast. The only way to get there is along the rugged Fish Rock Road from Yorkville or the coast. 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Fabian took the time to invest in sharing his goals and passion with members through a series of tastings and educational conversations. This approach has worked quite well. They have gotten a nice portion of their growers to farm organically since 2016. These grapes have since been included in the new wines of Champagne Chavost.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt is Fabian’s goal to add nothing to his wines. He currently adds no sulfur at bottling (a feat quite rare in Champagne). After tasting the wines, we clearly see why. The wines are pure, transparent and easy to drink. In his arsenal, he makes a series of “glu glu” champagnes and wines that are fully no addition. The wines that are sans soufre are the Rose des Saignee, Coteaux Champenois, and the cuvee Eurêka.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eChampagne Chavost is located in Chavot-Courcourt. It is an interesting place in Champagne. 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