100% Riesling grapes from Kayumi vineyard, Terra Rosa with a high percentage of stone (750 meters)

 Alcohol: 12%

 In 2020 I got a chance to work with Riesling grapes from Kayumi vineyard at the foot of the Meron mountain.
After a slow and long ripening, the grapes were harvested at optimal ripeness with good natural acidity, and entered cold for an extra long pressing cycle which allowed short contact with the skins. After settling the juice went into a stainless steel container and the fermentation started spontaneously after a week. The fermentation  At a low temperature, was particularly long and after 7 months on the lees, the wine was filtered and bottled with the addition of a little sulfite in the bottle without stabilization and clarification processes.

 The resulting wine is rich, expressive  And changing from sip to sip, it does not resemble other Riesling wines and it seeks to be tasted with curiosity. 
 
 I believe the wine will continue to evolve in the bottle for years to come. 
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 The label was designed by Tuyo.Art
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