…spontaneously fermenting

Peter Liem – Making Green Champagne

Being a lover of Champagne and wines made in a more natural way, dosage I found this article written by Peter Liem for Zester Daily extremely interesting.  Click on the photo of Pascal Doquet for the article:

pascal doquet

Pascal Doquet in his vineyards in Le Mesnil-sur-Oger

Category: 1 WINE, 9 WINE THOUGHTS, Peter Liem – Making Green Champagne




Vinosseur is the company name of sommelier Joseph R. Di Blasi. is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

Get in touch

Joseph would love to hear from you! You can contact him by email at