Full of juicy pear, rhubarb notes and hints of elderflower, followed by electric acidity and long crunchy finish. Bacchus, Huxelrebe and Chardonnay were fermented on the skins individually. Weissburgunder on the other hand started to ferment on the skins and was then pressed off shortly after. Grauburgunder had no skin contact and was pressed directly. After 9 months all the juices get blended at bottling, without any filtration nor addition of anything. 

Rheinhessen, Germany

Bacchus, Chardonnay, Weissburgunder, Grauburgunder and Huxelrebe

10%