top of page
Clos de Tsampéhro
Completer
Its development
Whole bunch pressed. Fermented entirely in new French oak barrels. Only one barrel is made each year, which corresponds to around 290 bottles. No malolactic fermentation. Aged on the lees for 3 years in wood.
Ageing potential
Tsampéhro Completer can be laid down for at least 10 years, if not more.
bottom of page