Riesling/Gruner Veltliner

• 66% Riesling & 34% Grüner Veltliner
• The vineyard was picked in two passes: one clone of Grüner Veltliner and one clone of Riesling in each pass.
• Grüner Veltliner: destemmed bunches, berries were then lightly foot crushed and grapes bathed in juice to benefit from skin contact
• Riesling: whole bunches were lightly foot crushed and grapes bathed in juice
• First picking pass was pressed after 6 hours, while the second pass had 62 hours of skin contact
• The varieties were then co-fermented
• Fermented and aged in stainless steel barrels and neutral oak barriques for 11 months

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