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Biodynamic Grüner Veltliner grown on loess, sandstone and loam soils, hand picked in small boxes. 50% direct press, 50% 4-8 hour maceration, spontaneous fermentation in stainless steel with a maximum temperature of 22°C. Aged on the lees without SO2 for 6 months. Scents of apple, lime, melon, and a touch of vanilla. Its mineral character gives freshness with vitality sweeping over the palate.
Note: wines will be delivered in a spout pouch, as pictured.