60% Welschriesling 40% Grauburgunder. Fermentation of the two varieties separately in open vats with daily manual punch down for 3 weeks. Gently pressed and further maturation in used Hungarian barriques for one year. Bottling without any filtration, finings or additions. Total production: 2 barrels = 600 bottles. Dried quince, fig, apricot and smoked pear with flinty minerality. Vegan.
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