Description
For this small batch of Druif, 3 Fonteinen collaborated with the renowned Jean-Pierre Robinot. For this field blend, they macerated destemmed grapes on young lambic in wooden barrels for six months. Prior to aging, the grapes underwent a brief cold maceration. They used both Pinot d’Aunis (85%) and Chenin Blanc (15%), two grape varieties typical of the Loire region. After maceration, the grape lambic was blended with a two-year-old lambic, resulting in a weighted average age of over 15 months at bottling. The final fruit intensity amounts to 323 grams of grapes per litre of Druif. All grains used in the nine different lambics came from the Pajottenland.
