20% of the juice was wild-fermented in stainless steel without temperature control, 80% cool-fermented in tank with cultured yeast. It's difficult to know which ferment has contributed most, and in any event it's the outcome that matters, with abundant nashi pear and stone fruit flavours, plus a creamy note.
James Halliday winecompanion.com.au
|Product/Service Sold Out||Yes|
|Wine Type||White Wine|
|Wine Style||Sustainable Winegrowing|
|Varietals||Pinot Gris/Pinot Grigio/Grauer Burgunder|