Large retail
Panni siller
2023
Panni was Tüske’s daughter, born into a farming family where she helped wherever she could. After one to two days of cooling and cold soaking at 15°C, the must undergoes a few days of skin fermentation before juice separation. It is then slowly fermented to dryness under continuous cooling. By the end of fermentation, spontaneous malolactic fermentation occurs, with the resulting lactic acid beautifully rounding out the finish.
Price
<€5
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In stock
2800