Biodynamic preparations: Dung compost MT Herbal teas (nettles, horsetail, etc.)
Plowing, mechanical and manual hoeing.
Production method:
Natural vinification (without sulfur, L.I.)
Manual sorting, whole harvest, juice transfer by gravity.
Gentle and direct pressing.
Fermentation in tuns and stainless steel vats.
Aged for 5 to 10 months, depending on the draw and the vintages in Stockinger barrels.
TASTING
My Dress: Pale yellow
My Nose: Iodized, all in a small bouquet of white flowers.
My mouth: Tension accompanied by a salivating minerality which provides a nice length and an iodized note on the finish.
Food and Wine Pairings: Favor white fish and seafood.
Serving temperature: 10°
