Kolfok Burgenland Intra! The Wild 2022 Pear/Apple Grechetto sees no skin contact

Grechetto sees no skin contact

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

was responsible for expanding the domaine once he acceded to the head of the family in 1956

cultured yeasts

A rock solid vodka for the price

Kolfok Burgenland Intra! The Wild 2022 Pear/Apple Grechetto sees no skin contactStefan 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