2022 Grüner Veltliner

These grapes were hand harvested, destemmed and pressed. After two days of cold settling the clear juice was racked off, analyzed and determined a dose of tartaric, citric and malic acids were needed to improve microbial stability and overall balance. Alcoholic fermentation, stainless with cultured yeast and the barrel spontaneous, naturally stopped after two weeks due to cold temps in November. Two separate vessels were used, stainless for the bright fresh portion, and an old neutral barrel (originally used for our wedding wine). The barrel ferment portion had lees stirring and partial malolactic conversion to increase texture and mouthfeel. The two portions were blended and rested for 6 months on lees before bottling on May 15, 2023.