2021LaurentBarthGewurztraminerVieillesVignesAlsace,France

<p>The fruit is pressed directly, then fermented and aged in 600L demi-muid and 1500L foudres (with a small amount in stainless steel). Sulfur specifics are: two grams per hectoliter added 24 hours after press and occasionally a very small dose at bottling.</p><p>-From the importer</p>