2018 Naboso, Doma White, Slovakia Guillot-Broux giving more depth and complexity

giving more depth and complexity

destemmed and fermented with native yeasts in tank

plus 700 ft

had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919

The body shows bitter notes from the maceration of botanicals like gentian root

2018 Naboso, Doma White, Slovakia Guillot-Broux giving more depth and complexityRegion: Little Carpathians Grape: Welschriesling, Grner Veltliner, Red Traminer, Red Sylvaner Vineyard Size: 2 hectares Soil: granite mother rock, sand brown earth, granite skeleton Average Age of Vines: 33 years Farming: organic Harvest: by hand Winemaking: 14 day maceration, spontaneous fermentation in vats with indigenous yeasts Aging: 12 months in acacia barrels Fining: none Filtration: none Added S02: 15 20 mg L