Producer - La Ferme de Sept Lunes
macerated with the skins for about 10-15 days in wooden vats
Italy - If we're slightly obsessed with Sicily
As the name might suggest there's a big ol combination of winemaking techniques that go into this - The Mavrud and Rubin undergo spontaneous fermentation together with 25 days macerating before 9 months aging in old oak whereas the Pamid is split with half being barrel fermented with 20% whole bunches and the other half direct pressed with 20% of the skins being chucked back in during fermentation for 30 days
Where - Beaujolais
Odinstal, Riesling 120 N.N. 2021, Pfalz, Germany Marsala Producer - La Ferme deWho Andreas Schumann, Odinstal Where Wachenheim, Pfalz, Germany What White Wine Riesling When 2021 How Biodynamic, Spontaneous alcoholic fermentation and malolactic fermentation in steel for seven months. 5% whole bunch, one year on full lees after fermentation. unfiltered, minimal sulphur added, vegan This Riesling is grown on five hectares of Odinstal's biodynamic estate at 120m elevation near the valley of the river Rhine. The estate is based
