Organic/Biodynamic blend of Bacchus, Silvaner and Muller-Thurgau. Grapes are hand harvested and destemmed. The different grape varieties are fermented separately on the skins for about one week in 500-600 liter barrels. The wine is blended around March and goes into stainless steel tanks for elevage for about 9 months on the full lees. The wine is not racked and is bottled unfined and unfiltered with zero addition of sulfur.
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