Pure Trollinger 2019

30% of the mass is vinified as a whole bunch, on the skins for 12 days, the rest is decanted for a few hours and then pressed directly. The must ferments spontaneously with its indigenous yeasts and is bottled without additions, except a homeopathic dose of sulfur dioxide. 

Nose of flowers, wild herbs and berries; fresh and light sip, dynamic and juicy.

Aperitif, land appetizers, cured meats and cheeses.