Seckinger, Savagnin "Pure", Pfalz, Germany Roupeiro 54% are whole bunch fermented

54% are whole bunch fermented in an open vessel

It is made by maturing wine in oak barrels for a minimum of six years and three months

Mutiliana is Giorgi's project focusing on the weathered sandstone soils above Modigliana where he claims "Sangiovese speaks a different language - less alcohol

Lori Haon is a young winemaker

Grapes are sourced from two special cool climate sites in Elgin and Botriver

Seckinger, Savagnin "Pure", Pfalz, Germany Roupeiro 54% are whole bunch fermentedWho Philip, Jonas & Lukas Seckinger Where Mittelhardt, Pfalz, Germany What White Wine Savagnin When 2024 How Biodynamic, Spontaneous fermentation in used 500L French tonneaux. Matured for 8 months in same barrels before bottling with just a touch of sulphur added, unfined unfiltered, vegan.