Summary

Often hand-harvest due to the location of vineyards, the fruit undergoes a crushed fruit fermentation, usually in neutral vessels at cool white fermentation temperatures, to retain aromatics. These wines are generally fermented to dryness. Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided. Maturation usually occurs in neutral vessels and may incorporate lees ageing, but for freshness rather than aromatics or texture.

Key Varietals

• Silvaner