The winemaking operation for Daniel Sage began in 2011. Since then, he has pushed the envelope with his wines and winemaking styles, developing a twist on carbonic maceration where he vats whole bunch grapes before filling the tank with unfermented direct pressed juice. The juice seals the fruit from air, substituting for C02 in a typical carbonic situation. He calls this method flottaison. This method allows the wine to show much of the same fruity style as carbonic maceration, with far less extraction from the grapes.
Viognier from Vincent Fargier from Les Deux Terres in Auvergne. 50% macerated on skins for one month and 50% direct-pressed.