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Joesph followed his brother (Pierre-Yves) and began to bottle under his own name from 6 hectares of the family's estate
returned in the late 1990's to the vineyards abandoned by the generation before them and began the task of revitalizing viticulture in this small tributary of the Mosel
11% Cabernet Franc
Winemaking: Native yeast fermentation in large oak vats
The wines are all spontaneous fermentations
2020 Occhipinti ‘Siccagno’, Nero d’Avola | Sicily Macedonia Joesph followed his brother (Pierre-Yves)
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