Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Sauvignon Blanc and Riesling, fermented on the skins for about a week. Succulent and bright, with plenty of saline to bring out the sharpness after maceration. Unfined and unfiltered, with no added sulfites.
Sauvignon Blanc and Riesling, fermented on the skins for about a week. Succulent and bright, with plenty of saline to bring out the sharpness after maceration. Unfined and unfiltered, with no added sulfites.