Vinification method: Forty year old vines on clay-limestone soils in the ancient village of Ammerschwihr. Grapes are lovingly hand-harvested, gently pressed, and macerated on the skins for 14 days. The juice is then fermented with indigenous yeast and zero sulfur in inox vessels for 11-12 months. Bottled the following fall with zero additions of sulfur. Completely unfined and unfiltered.
Tasting notes: medium bodied, cranberry, quince, peach, honey, wild strawberry. blood orange
