This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com

This village-level feinherb was macerated between 24-36 hours and was fermented with ambient yeast. It’s one of Max’s best wines from the 2014 vintage–both savory and citrusy, salty and snappy with a dry-like finish. The residual sugar contained in this wine broadens the texture, heightens the aromatics and extends the length.

https://schatziwines.com