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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
Once the cane is harvested (the months considered to produce the highest quality sugarcane are February–March and July–August) it is carted back to the distillery by donkey and immediately crushed
A truly authentic handmade Añejo
the cuvaison lasts for three weeks and the elevage encompasses an additional eighteen months before the wine is bottled unfiltered
The juice is then poured manually into large open-top fermenters called pieces where a small addition of sugarcane syrup is added in the local method
Everyone at Slope has a bottle of this at home at one point or another throughout the summer
Kolfok Burgenland Intra! The Wild 2022 Pear/Apple Once the cane is harvestedStefan Wellanschitz likes the phenolic notes of skin fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in
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