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Produzent Alheit
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Geschacksnoten Medium-bodied, Fresh & lively, Mature & complex
Vinifikation The grapes were picked early in the morning, sorted in the vineyard, and pressed as whole clusters. The juice was only lightly clarified (we like very cloudy raw juice), and without any additives, wild fermentation of the raw juice took place in old barrels of various sizes. Fermentation lasted about two months. The wine was stored on the lees for about 12 months and then rested for another six months on fine lees in the tank before bottling, without fining. A very simple, careful winemaking process.
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