Neu Cellars, Crispy

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50% Chardonnay, 50% Baco Noir
In late September, the Chardonnay and 30-year-old Baco Noir were hand-harvested. Both varieties were direct pressed as whole clusters. The stainless tank was filled with a 50-50 ratio of Chardonnay and Baco Noir and the grapes then co-fermented spontaneously. Primary fermentation was complete in 3 weeks. It was allowed to age on the gross lees for 5 months, before racking and bottling. Unfined, unfiltered, unsulfured.