Müller-Thurgau that spends 24 hours on its skins from Rheinhessen; Germany; light bodied, cloudy, and dry, juicy and sour with notes of tart citrus and stone, subtly vegetal undertones, medium plus acid, and a spicy finish. Organic

From 25 year old vines planted to 3.6 hectares, in Alzey, of loess and calcareous clay soils. The grapes are hand-harvested and sorted in mid-September, left to macerate for 24 hours, followed by spontaneous fermenation in stainless steel that lasts for 7 weeks. The wine spends 5 months on its lees with stirring four times per month before being bottled unfiltered.