About this wine
Vineyard and terroir
The biodynamically grown fruit comes from mature, low-yielding vines planted in loose soils.
Vinification
The grapes are hand-harvested and pressed as whole bunches in a pneumatic press. Brief skin contact is permitted. Spontaneous fermentation with native yeasts takes place in stainless-steel tanks at 12–14 °C for 30 days. The wine is lightly decanted before bottling for natural clarification and bottled unfiltered.
Ageing
The wine matures on its fine lees in stainless-steel tanks for six months, followed by further ageing in bottle.
Serving and pairing
Pair with seafood, cod, first courses, lightly sauced dishes or white meat.
