Description
controlled spontaneous fermentation between 25-18º
Given their respective styles
2018 Domaine Gilles Robin Crozes-Hermitage Le Papillon
VITICULTURE:Practicing organic
the total added sulfur is around 20 mg/l
2024 Hofgut Falkenstein Ockfener Bockstein Riesling Kabinett AP-22 Domaine Derain controlled spontaneous fermentation between 25-18ºAll off Grey slate with some quartz. Hand harvested, all gravity fed; only native yeasts & spontaneous fermentation, matured on lees in 1,000L barrels for 3 9 months before bottling in the spring months.
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