Farming: Organic, Unfined/Unfiltered, No added SO2
In mid-October, the Riesling was hand-harvested and placed in sealed stainless steel tanks as whole clusters. After 3 weeks of carbonic maceration, it was pressed with stems back into stainless tanks. After 3 weeks post-press, primary fermentation (native yeast only) was complete. At this time, freshly-pressed Riesling must was added as liqueur de tirage during bottling. The wine was then bottle-aged for 4.5 months on the lees before it was disgorged by hand in mid-April.