Co-Ferment

Leon Millot and Gewurztraminer from our farm destemmed together, soaked, pressed and then co-fermented in neutral 500L barrels. A light red or a dark rose, we serve lightly chilled. This year there was a longer skin contact for 5 days instead of 3 and we used more Gewurtz than we have in the past. It gives a bright red grapefruit flavour profile.