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Age of Vines: planted in 2006
Soil: limestone/opok. Estate-owned, farmed organically by Andreas himself
Varieties: Sauvignon Blanc
Vinification Method: Grapes are hand harvested and destemmed. The grapes are pressed to old big barrels where they fermented spontaneously. As the fermentation stopped due to weather damage and severe temperature drop in the cellar, the wine was finally bottled in March 2023 with the remaining RS under crown cap, to finish the fermentation there. Unfined and unfiltered, 5ppm sulfur added at bottling.
Personality: creamy, lush with a touch of the Sauvignon aromatics and a nice little fizz. Fresh and bright thanks to good balance of sugar and naturally high acidity, courtesy of Andreas’s top-notch, empathetic farming