Description
10 ppm of SO2 was added at barrel down to help the Sacharomyces yeast finish their job
Grapes are harvested by hand and 50% de-stemmed
The Barbaresco ferments spontaneously in concretetanks
The vineyards are located on different hillsides in Radda and Gaiole in Chianti
There is no sulfur added at any point to this wine
2016 Weingut Johanneshof Reinisch Holzspur Grand Reserve St. Laurent, Thermenregion, Austria Denis Bachelet 10 ppm of SO2 wasVariety: St. LaurentRegion: ThermenregionVineyard: Ried HolzspurSoil Type: Alluvial with high limestone contentFermentation & levage: All StockingerFarming: Certified Organic
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