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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
” We were pleased
The use of caramel malt contributes to the golden hue of this beer and our special blend of hops provides bright quenching finish
an innovative double oak technique where Dixon introduces additional charred oak to barrels with a moderate amount of rye in the mashbill
If gin be the food of music
Trenz Johannisberger Vogelsang Spat Trocken 2013 750 Private Barrel • 100% old-vine Vermentinu selected
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