Picked at the end of September. Started fermentation on the mash for 5 days, pressed and bottled with 20 grams residual sugar. Finished fermentation naturally in the bottle. 7 months on the yeats and then degorged by hand.
 
With the aromatic romance of the heart-warming scent of a fermentation cellar, this Pinot Gris with its pronounced vinous character, yellow-fleshed fruit and stimulating pepperiness makes the court according to the old school. Sparkling with joie de vivre, it moves dancing on the balance beam between juicy thirst quencher and filigree wine.