Beschrijving
Müller-Thurgau, quartz-gravel/clay soil | 13 days maceration, whole bunch, the grapes were pushed down 2-3x a day. It was completely dry after pressing, then rest for 3 weeks. Then Boris added fresh Grüner Veltliner must and bottled everything immediately to restart the fermentation process in the bottle.
Flavor: Apricot-yogurth and ripe apples with citrus fruits: (pomelo, lemon/lime and grapefruit).
