Pierre Arnold "Mon Tresor" Sylvaner Welslchriesling after working as the head

after working as the head sommelier of Le Chateaubriand in Paris for seven years

The grapes were hand-harvested and fermented in whole clusters for 15 days with wild yeasts

The heart of the winery lies in the large 18th century house with its understated yet majestic lines

Giusto Occhipinti of COS is a benchmark producer in the Vittoria appellation of Sicily

Pierre Arnold "Mon Tresor" Sylvaner Welslchriesling after working as the headThe Sylvaner grapes for "Mon Tresor" (My Treasure) gets the all star treatment in this brand new cuve from Pierre and Suzanne. The fruit is harvested from a parcel planted in 1986, on sandy, granitic soils with two types of mica. It is then pressed directly into used Meursault barrels to age on the lees for 18 20 months, with the gentle process of roulage (rolling of the barrels) instead of batonnage (stirring using a stick, or "baton"), about 3 to 4