WR Loved & Found Bukettraube 75cl 2020

Grapes are hand harvested early morning at 22.5-24.0 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes crushed at 8°C with approximately 8 hours plus skin contact before a light pressing. Two days of juice settling followed by racking and addition of commercial yeast. Fermentation is at 14°C for approximately 4 - 5 days. The fermentation is stopped leaving a natural residual sugar of 19.9g/l.

Vines are trained and trellised using VSP. Winter cane pruning is done to two buds. Intensive canopy management is done to balance growth and achieve optimal ripeness. Supplementary irrigation is done through drip irrigation systems. Leaf thinning and topping is done during growth cycle.

Grapes are hand harvest early morning in small harvest lug boxes. Grapes are cooled overnight to 5 degrees Celsius. Grapes are destemmed and crushed in the presence of dry ice. 24-48 hours cold soaking in stainless steel tanks. Pressed using a inert press. cold fermentation 14 degrees Celsius. fine lees contact

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