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$36.00
$36.00
Mashing: mash time 12 hours
Fermentation: Wild yeasts, fermented in 1000l wooden barrels
SO2: no added sulfites
MISC: Unfiltered
Bottling: May 2018
Vine cultivation: Trellis-system, organic viticulture, 30-40-year-old vines
Vintage details: very dry and very hot year
Harvest: manual harvesting"
Sulphur: none added
Soil: Loess, loam with a lot of shell limestone
Yield: 35hl/ha