Vinmakare, Alex & Maria Koppitsch: . ."Most of the bunches are destemmed, but we save 30% for carbonic maceration. After 14 days of maceration, we take the juice off the mash. The whole bunches are pressed in a tiny fruit press and both wines are blended into small oak barrels. .This wine matured on gross lees for 10 months without any additives, fining or filtration. All made naturally "
TOUCH 2019: alc.11% vol., 0.7g residual sugar; 4.6 acidity, total SO2 9mg, 5mg sulfur added at day of bottling, bottled in August 2020.