A blend of 43% Silvaner, 43% Bacchus, 14% Grauburgunder, the bacchus is destemmed and left on the skins for one week before finishing fermentation in stainless steel, where it rests on full lees for ten months. Silvaner and Grauburgunder follow...

A blend of Muller-Thurgau and Bacchus from 30+ year old vines. Everything is hand picked and then macerated as whole bunches for 9 months in amphora before being pressed. Super textural and playful with tart fruit, and a little popcorn!...