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• 100% old-vine Vermentinu selected from a parcel with very low yields (20 hl/ha) • Hand harvested in the morning at prime maturity and immediately pressed • Wine is vinified in stainless steel tanks • Fermentation takes place after a brief cold-soaking • Slow fermentation at 18 degrees Celsius
with a hint of green bell pepper
it rolls out of the glass with vibrant notes of crushed black cherries
an innovative double oak technique where Dixon introduces additional charred oak to barrels with a moderate amount of rye in the mashbill
Trenz Johannisberger Vogelsang Spat Trocken 2013 750 Private Barrel • 100% old-vine Vermentinu selected
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