Description
and creating an amber brother to our dear Běl & Nach liters was kind of a no-brainer
Then destemed and remained in skin contact for 12 hours
the grapes are lightly crushed and then immediately pressed
The fruit was loaded direct to press and pressed to tank
This is a PERFECT old school feinherb as they used to be made
2002 Familie Saahs Nikolaihof Vinothek Riesling, Wachau, Austria Luigi Baudana and creating an amber brotherAged for 16 years in 3,500 liter old oak casks. The best parts of the harvest are blended and held for an extended period in cask
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