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The spontaneous fermentation
Dieter is a graduate of the famous enology school at San Michele
The uniqueness of their distillation process creates a bright
Parellada and Xarel·lo
Enderle & Moll, Weiss & Grau, Germany 2023 natural The spontaneous fermentationThis is a blend of 45 year old vines of equal parts Weiburgunder and Grauburgunder (Pinots Blanc and Gris) plus 30% Mller Thurgau. The grapes are fermented for 5 days on the skins before being gently pressed into steel. It then matures for 10 months on the lees before a light filtration and a small addition of sulfur at bottling.
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