Dautel Estate Weissburgunder Trocken
No destemming, crushed and pressed, with some skin contact, but depends on the vintage. In 2017 it was minimal. Naturally fermented in stainless steel and in steel on the full lees for 5-6 months before racking and bottling. There is no lees stirring here “I want to do as little as possible to disturb the lees. I love to work with yeast, but you must be gentle.” Says Christian.
40% from Cleebronner Michelsberg – a section of the hill with gypsum soils, 60% from Bönnigheimer Sonnenberg – a section of the hill with reed sandstone soils
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