Grapes are hand-harvested, destemmed and macerated on skins for two days, then fermented with indigenous yeast and zero sulfur. The wine ferments in tanks and spends some time on the lees before transferred to bottles to finish as a naturally sparkling wine with zero additions of sugar, yeast, or sulfur. The wine is unfiltered and is not disgorged.
Personality: zesty in all senses! The freshness of Riesling mingles with a deeper skinsy undertone coming from the short skin contact.