Description
The fermentations start with native yeast and are done in stainless steel tanks for 20 to 25 days
It was a stroke of luck to get our hands on these gorgeous grapes at the eleventh hour of harvest
The bunches were mainly destemmed (small percentage left whole) and were fermented spontaneously with indigenous yeasts in open tubs without temperature control or sulfur
where it matures for 12 months
this is a serious wine to pair with wild game
2024 Peter Lauer Ayler Kupp Fass 1 Riesling, Mosel, Germany Fred Jerbis The fermentations start with nativeMore body and density than, for example, the Senior a touch more off dry though pretty strict in 2024. vB
Exchange/Return Notes
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