All wines stored at 55° and 70% humidity
Only one barrel of this organically farmed Welschriesling is produced. Fermentation is completed by native yeast, and after that point the barrel is not topped up for 2 years. A layer of flor develops, and the wine gains a salty, complex flavor set that joins the fruity qualities that this variety is known for. A little SO2 is added at bottling, which takes place without filtering or fining. This is certainly not Sherry or Sous Voile Jura Chardonnay/Savagnin, but it's a great introduction to flor aged whites.