With the early vintage in 2016 we managed to pick the Riesling and Gewurtz together so we could co-ferment. The Moscato come 2 weeks later at perfect ripeness. Vinified in small stainless tanks with a wild fermentation and left on fluffy lees for 2 months with battonage once a week.
Blended together with 48% Riesling, 40% Moscato Giallo and 12% Gewurz, the wine is stabilised and filtered before bottling. Minimal So2 added at bottling.