Grapes, Muller Thurgau, Ortega, Bacchus, Pinot Gris
Serving: Cold (6–11°C)
About: Muller Thurgau and Ortega soaked for 5 days on skins before being pressed and fermented in stainless steel. Bacchus soaked for 4 days on skins then pressed and fermented in barrel. Pinot Gris fermented in concrete tank as whole clusters (semi-carbonic maceration) and pressed after two weeks in stainless steel. All components are kept separate until bottling. Wine bottled by gravity with a small sulfur addition.