This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com

This classic weissburgunder is characterized by pronounced acidity and striking freshness. Dense clusters are hand harvested in the second half of September. They are then transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling, the wine is cellared for a further 12 months, allowing it to mature and fully develop its characteristic aromas.

https://schatziwines.com