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The wine then spends a year in used oak barrels with its lees
Vinification: Slow pneumatic pressing followed by cold settling for 24 hours
The wine is not disgorged and zero sulfur is added
my plan was to travel and make several harvests a year
Grapes: Cab Franc + Grolleau Gris + Gamay
Werlitsch "Ex Vero III" Region_Switzerland The wine then spends aGrapes: Sauvignon Blanc + Morillon (Chardonnay) Region: Styria, Austria Viticulture: Biodynamic Soils: Limestone + Clay Vinification: Left on the skins for a few days, then pressed, and fermented in large open wood barrels Aging: 2 years in barrels Fining or Filtering: None Sulfur: None added Notes from the Importer: Ex Vero comes in three flavors: I, II and III refer to the steepness and elevation of the sites with III being the uppermost, steepest
