Selected Estates of Europe

Alto-Adige Valle Isarco Doc Sylvaner

Sylvaner grapes are hand-picked during the last week of September, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts, and it is then racked into Acacia oak casks where it matures on the lees up until June following the harvest.

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