“La Chiave” Sangiovese, Julian Castagna, Beechworth – Biodynamic 2019 Moreau-Naudet fermentation is in barrels made

fermentation is in barrels made from Allier oak

a blend of Chardonnay must and marc brandy distilled in 2014 and the juice from Chardonnay grapes hand-harvested from 60 year old vines

the fruit is more open

A hint of sucrosity on the palate with flavours of candied fruit

Two soil types dominate the 23 hectares of vineyards (only 10 hectares are in Gigondas) - one being the calcareous marls of Clos Derrière Vieille (the hillside behind the old Hospices of the village)

“La Chiave” Sangiovese, Julian Castagna, Beechworth – Biodynamic 2019 Moreau-Naudet fermentation is in barrels madeJulian Castagna, Beechworth, North east of Victoria. Julian Castagna, with a little help from his friends, made his first vintage of wine in 1998, having purchased a few acres of vines, and bought a little bit of fruit. Today, with his son Adam, Julien produces just a handful of biodynamic wines from his tiny winery, with each vintage getting more precise and more finely tuned. Situated at an altitude of 500 metres five and a half kilometres outside