Whole-clusters maceration for 10-12 hours; then it’s free run juice and a continuing of the spontaneous fermentation. There is nothing technical going on here; there are no temperature controlled tanks. Wine and lees are transferred to barrels made from a relatively unknown small local cooperage called Michel Gieß. Depending on the barrel, some are topped up, others are left to create a controlled oxidation. Natural decant and sulphur addition take place before bottling. The sulphur is not demonized here, but reduced to an absolute minimum and only used when the wines demand it
Whole-clusters maceration for 10-12 hours; then it’s free run juice and a continuing of the spontaneous fermentation. There is nothing technical going on here; there are no temperature controlled tanks. Wine and lees are transferred to barrels made from a relatively unknown small local cooperage called Michel Gieß. Depending on the barrel, some are topped up, others are left to create a controlled oxidation. Natural decant and sulphur addition take place before bottling. The sulphur is not demonized here, but reduced to an absolute minimum and only used when the wines demand it
