Fermented in stainless steel tank for about 3 months without temperature control with wild yeasts. It rests in tank for about 6 months where occasional battonage is performed. The wine is lightly filtered and gets 30mg/liter of sulfur at bottling. This blend of Grüner Veltliner, Müller-Thurgau, and Welschriesling comes together seamlessly. Notes of honeysuckle, bit of smoky petro, and hints of salinity. Bright acidity comes through with zesty citrus peel and stonefruit notes. Delicious fare that will pair well with your salads, lighter seafood fares, and light to medium cheese.
