Description
and no animal proteins whatsoever
Extended maceration and aging have led to beautifully integrated tannins and some more density than you may be used to in our wines
Débourbage takes place for 24 hours and then the must ferments and ages in vat until bottling
were whole-bunch pressed together into a 11hL used chestnut cask
VINIFICATION: This wine was picked around 20
2024 Lukas Hammelmann 'Caesslin' Blanc de Noir Trocken, Pfalz, Germany Patrick Sullivan and no animal proteins whatsoever
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- Final sale items are not eligible for returns or exchanges.
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