Vinmakare, Alex & Maria Koppitsch:
"We took in the grapes, destemmed, and fermented them naturally on skins for 10 days. no additives. no temperature control. Then we pressed them and pumped the juice into stainless steel (Zweigelt + St.Laurent) and large acacia (Zweigelt) The wines matured on gross lees for 14 months without any additives, without fining and without filtration. No air-condition in the cellar. Blended together shortly before bottling without any additives. At bottling we added 5mg of sulfur. unfiltered."
tag:SOMMAR24