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Geschacksnoten Full-bodied & powerful, Fresh & vibrant, Fruity, Mature & complex
Vinifikation The grapes were hand-sorted and pressed as whole bunches. The juice was only lightly clarified (we like very cloudy raw juice) and wild-fermented without additives in old barrels of various sizes. Fermentation took about two months. The wine was aged on lees for about 12 months and then rested for another five months on fine lees in tank before bottling, without fining. Very simple, careful winemaking.
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Artikel Nr. 106310