The Viognier is entirely fermented and aged in Italian terra cotta amphorae, so it never sees oak or stainless steel.
The amphorae are hand made in Tuscany by the Manetti family using the same clay pits that the Etruscans used for their pottery thousands of years ago.
The Viognier is whole-cluster pressed and fermented using only its own indigenous (wild) yeasts. The name 20m3, or “Twenty Cubic Meters”, derives from the estimated amount of gold in the world.
Aaron was so intrigued by this idea that he decided to use if as the name for the Viognier which is also precious, rare and golden colored.
The amphorae are hand made in Tuscany by the Manetti family using the same clay pits that the Etruscans used for their pottery thousands of years ago.
The Viognier is whole-cluster pressed and fermented using only its own indigenous (wild) yeasts. The name 20m3, or “Twenty Cubic Meters”, derives from the estimated amount of gold in the world.
Aaron was so intrigued by this idea that he decided to use if as the name for the Viognier which is also precious, rare and golden colored.