Very fresh, aromatic and with a bright acidity. Notes of apple, peach, citrus notes on palate. Delicate touch of spice and white pepper on the finish. All three grape varieties were fermented and aged separately but similarly: semi-carbonic maceration for a week (whole bunches included only for the Bacchus), pressed and fermented & aged in steel (Silvaner, Müller-Thurgau) and one big old oak barrel (Bacchus).

Kitzingen, Franconia, Germany

50% Bacchus, 25% Muller-Thurgau, 25% Silvaner

10.5%