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This was followed by a second fermentation and yeast contact at least 12 months during which they carried out batonage (stirring of the yeast) twice a week for 10 months
vineyard peach
The fruit is very fresh
the sustainably cultivated vineyards where these Grauburgunder grapes were grown
This dry white wine's residual sugar
Becker 2016 St. Paul Spätburgunder Grand Cru dry 2025 This was followed by aVineyard: This vineyard is south located to Weissenburg in Alsace France. It's named after the former outpost of the monastery there. The soil is based on a large limestone rock with a very low circulation of clayey loamy topsoil. Winemaking: The grapes were carefully hand selected, de stemmed and separately fermented on the skin. After 2 to 3 weeks fermentation in open oak vats they were gently pressed. The next maturation were for 18 months in small
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