View producer details for Vya Vermouth.

Domaine Armand Rousseau’s approach lies in the unconditional love for Burgundy’s terroirs. From this passion, the work well done is born, applied to every gesture, action, and stage of the Domaine’s winemaking process. With this vision, enriched by the experience of four...

Discover the distinctive characteristics of NV Vya Vermouth, featuring carefully crafted flavors that reflect its terroir and winemaking tradition.

The grapes were handpicked using 15-kg trays and 400-kg bins. Upon reception at the winery, the bunches were destemmed but not crushed. The whole berries underwent a six-day cold maceration at 14ºC prior to fermentation using native and selected yeasts in small tanks ranging from 1,000 L (T...

The grapes were handpicked using 15-kg trays and 400-kg bins. Upon reception at the winery, the bunches were destemmed but not crushed. The whole berries underwent a six-day cold maceration at 14ºC prior to fermentation using native and selected yeasts in small tanks ranging from 1,000 L (T...

The grapes were handpicked using 15-kg trays and 400-kg bins. Upon reception at the winery, the bunches were destemmed but not crushed. The whole berries underwent a six-day cold maceration at 14ºC prior to fermentation using native and selected yeasts in small tanks ranging from 1,000 L (T...

The grapes were harvested by hand using 800 kg bins and were not crushed as soon as they were brought to the winery. The bunches were only destemmed. The grains completes had a total maceration of 35 days. The temperature is controlled between 26°C and 28°C. There was a spontaneous malolactic...

The grapes were harvested by hand using 800 kg bins and were not crushed as soon as they were brought to the winery. The bunches were only destemmed. The grains completes had a total maceration of 35 days. The temperature is controlled between 26°C and 28°C. There was a spontaneous malolactic...