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Produzent Alheit
Geschacksnoten Full-bodied & powerful, Fresh & lively, Matured & complex, Aged in oak barrels
Vinifikation The grapes were hand-sorted and pressed as whole bunches. The juice was only very lightly clarified (we like very cloudy raw juice) and, without any additives to the raw juice, wild fermentation took place in concrete tanks, old foudres, and old barrels (of various sizes). The fermentation of different parcels lasted between 3 weeks and 11 months. The wine was aged on its lees for approximately 12 months and then rested for another five months unfined on its fine lees in tanks before bottling. A very simple, careful winemaking process.
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