In mid-October, the Riesling was hand-harvested, lightly foot trod, and pressed with stems into neutral oak barrel and left to ferment with native yeast. It completed primary fermentation in 5 weeks. At this time, freshly-pressed Riesling was added as liqueur de tirage during bottling. The wine was then bottle-aged for 5 months on the lees before it was disgorged by hand in mid-April. Unfined, unfiltered, unsulfured.
Neu Cellars, Blast