Grape: Weissburgunder (Pinot Blanc)
Vineyard: slate soil, one part is 35+ years old, the other part 60+ years old.
Making of: the grapes are handpicked by going through the vineyards several times, selecting ripe grapes only. Footstomped, mostly whole bunch fermentation for about 2 weeks, gently pressed and finished fermentation in used oak barrels. The wine then sits on the full lees until next summer and is bottled unfiltered, unfined and without any SO2 added.
Personality: “light and refreshing. I especially like the length and gentle grip,” Christine says.
Vineyard: slate soil, one part is 35+ years old, the other part 60+ years old.
Making of: the grapes are handpicked by going through the vineyards several times, selecting ripe grapes only. Footstomped, mostly whole bunch fermentation for about 2 weeks, gently pressed and finished fermentation in used oak barrels. The wine then sits on the full lees until next summer and is bottled unfiltered, unfined and without any SO2 added.
Personality: “light and refreshing. I especially like the length and gentle grip,” Christine says.
