Rostaing Cote Rotie Ampodium 2017
The star of the renaissance of Cote Rotie, Rostaing combines the traditional techniques taught to him by his father-in-law, Albert Dervieux, with modern technology. Traditional vinification, including wild yeast fermentation. Aged in a mix of 225 and 500 liter barrels (about 20% new). But also uses lab analysis to follow the development of his wines and adjust as necessary. Hearty without being jammy.