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with a 24-hour maceration of the grapes and 14 days of malolectic fermentation
fine mousse
with spring blossoms and pink grapefruit
rack every six months by decanting the contents of every individual barrel out and then back into the same barrel
After careful sorting and gentle extraction the wine is put into French oak casks of 228 liters (20% of new oak) for both of alcoholic and malolactic fermentation with wild yeasts for 16 months on the lees
Kiss, St Laurent, 'Trift', Burgenland, 2012 Liger Belair with a 24-hour maceration of
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