Kolfok 22 Intra! The Wild White

Looking for a way to preserve the elegance in skin contact wine, Stefan found the means to soften the tannins via intracellular fermentation aka carbonic maceration minus the gas. "The intact grapes rest in a large fermentation vessel for 62 days where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After maceration the grapes were gently pressed before being moved to 1200 liter used Stockinger barrels. The blend is dominated by Gruner Veltliner with some Welschriesling and Chardonnay."  Best serve chilled and a perfect Turkey day aperitif and accompaniment to the meal at only 12%!