After thirty-six hours of skin contact, we fermented this Riesling outdoors over five months in neutral oak barrels with wild vineyard yeast. It was aged sur lie for a year and a half before bottling. It is rich, full bodied, supple, and elegant.
Like all our other wines, it was wild yeast fermented in neutral oak. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.
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