Varietals: Grasevina (aka Welschriesling)
Distinct aromas of Slavonia, like a late summer fruit basked opened in a pine forest. Aromas of funky spiced grapefruit and eucalyptus, with a soft and chewy palate of tropical fruits.
Destemmed into inox fermenters followed by spontaneous fermentation with natural yeast starting after 3 days. Punchdowns once per day, pressed off skins after 15 days, near the end of primary fermentation. Wine kept warm in inox tanks to allow for the completion of primary fermentation and natural beginning of malolactic.