Vin de France Zénith

50% maceration (one month) and 50% direct press, both native yeast fermentation with no added SO2 or temperature control, vinified entirely in fiberglass tanks. (Note: For the 50% macerated juice, Baptiste mentions a technique of “dry maceration,” spread out across a wide tank/surface, for gentle but concentrated infusion. The technique (Dry Carbo) prevents crushing the grapes, allowing for an intra-cellular fermentation that infuses delicate aromas and fine tannins. There are no punch downs or pumpover to enable slow infusion. The same technique was used for Sauvage, Nadir, and Terre Noire.)