Winemaking
Fruit from a Wesoewer vineyard planted in 2011. Early morning harvest at around 23ᴼ Balling. After crushing, grapes pressed after some skin contact and allowed to settle overnight with free run juice put to barrel for fermentation.
Barrel fermentation for 2 to 3 weeks making use of in-barrel cooling to preserve aromatics. After fermentation, no malolactic fermentation to preserve bright character. Ageing in same barrel for some 10 months and transferred to tank for final settling before bottling unfiltered.
