In 2016, Ppire's classic, earliest-release bottling saw an addition to the label, the "La Ppie" moniker, because of the necessity of adding non-estate fruit to the production (Ppire had 85% of their own crop devastated in 2016 due to mildew). It marks the first time the estate has purchased fruit. It comes from neighboring parcels that match their terroirs and work philosophy. The wine is a combination of said purchased fruit and estate fruit, 50% of which comes from vineyards that could technically produce cru bottlings.
The fruit is direct pressed and the juice settles naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground glass-lined vats until bottling the following spring. S02 additions are three to five grams after alcoholic fermentation with a possible adjustment at bottling.
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