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Selective harvest. The grapes are brought into the tanks only by gravity. Spontaneous fermentation in steel tanks. After three weeks of mashing time, the wine flows freely into the barrels (unpumped). The natural biological acid decomposition takes place in the uncontaminated cellar. The use of sulfur is an individual decision by Franz R. Wenin- ger, each wine is sulphured only according to its own needs. This wine is bottled without fining or filtration.