From 25-year-old vines planted to loess soils with flint sub-soils on a site called Dienheim Tafelstein. The grapes are hand-harvested at the end of September and only grapes unaffected by botrytis are selected. The wine spends three weeks on skins in open bins, spontaneous fermentation with ambient yeasts lasts for three weeks without temperature control. The wine spends the entire time on lees with stirring every 14 days for the first four months. Aged for seven months in the same fermentation wooden casks (1200L); unfined and unfiltered.
50% skin-contact pinot gris, 50% skin-contact gewürztraminer, no filtration. Vinification Method: The two vineyards are hand harvested on the same day and fermented separately with the grapes destemmed. The wine...
Grapes - Nascetta, Arneis, Incrocio Manzoni. Hand-harvested into small bins. Spontaneous fermentation with 5 days skin maceration. Aged in amphora for 6 to 8 months until bottling. Bottled with minimal...
100% Trebbiano macerdado.