Adam Sabelli-Frisch makes wine from low-impact vineyards, focuses on rare, forgotten, under-appreciated or historic grape varieties, because that’s what gets him excited. He tries to make them in an elegant Old World way but in the New World. He tends to go for more restrained oak usage for best expression, but is not at all opposed to oak if the wine demands it. His wines are normally bone dry, fermented naturally, contain no added chemicals, and low in sulfites. He tries not to filter and he tries not to fine. He also doesn't rush his wines to the market, he prefers to let them age in the winery for at least a year and half or more. He finds that this really helps them develop and refine, and sets them up for further aging.
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