Winemaking: Spontaneous fermentation, no additions save sulfur at bottling (if needed)
Vegan: Yes
Typicity: Typical Chenin Blanc for Loire Valley.
Bio: Timothée Delalle is relatively new on the radar, and practically unheard of here in the states, but he's been practicing his craft in Geneva and under the guidance of Jacky Blot of Montlouis fame.
Timothée's wines are meant to be an unfettered expression of his parcels of Luynes and Fondettes; he employs spontaneous fermentation, minimal sulfur at bottling, and not much else. The result is something quite understated, and yet-i can't help but feel that he's just let me in on a secret.
