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then fermented in 400L barrels
Didier arrived in Anjou at the end of 1996 and after working with winemakers in the area for nearly 10 years took over the 3ha that he now farms
after the last tilling
The wine then spends a year in used oak barrels with its lees
Grapes: Cab Franc + Grolleau Gris + Gamay
Werlitsch "Ex Vero III" Region_Switzerland then fermented in 400L barrelsGrapes: Sauvignon Blanc + Morillon (Chardonnay) Region: Styria, Austria Viticulture: Biodynamic Soils: Limestone + Clay Vinification: Left on the skins for a few days, then pressed, and fermented in large open wood barrels Aging: 2 years in barrels Fining or Filtering: None Sulfur: None added Notes from the Importer: Ex Vero comes in three flavors: I, II and III refer to the steepness and elevation of the sites with III being the uppermost, steepest
