INGREDIENTS
2024 & 2025 PRÊT–À–BLANC
PINOT GRIS, SAUVIGNON BLANC, RIESLING & SYLVANER GRAPES
—
• Pectolytic enzyme [20-30mg/L on juice]
• Tartaric & malic acid [on pressings and a fraction of juice]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 120mg/L total analysis]
2024 & 2025 SCHATZ SYLVANER
SYLVANER GRAPES
—
• Pectolytic enzyme [20-30mg/L on juice]
• Tartaric acid [on pressings and a fraction of juice]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 120mg/L total analysis]
2024 & 2025 OBSTGARTEN T RIESLING
RIESLING GRAPES
—
• Pectolytic enzyme [20-30mg/L used on juice]
• Tartaric & malic acid [on pressings and a fraction of juice]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 120mg/L total analysis]
2024 & 2025 OBSTGARTEN K RIESLING
RIESLING GRAPES
—
• Pectolytic enzyme [20-30mg/L used on juice]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 150mg/L total analysis]
2024 & 2025 OBSTGARTEN SEL. RIESLING
RIESLING GRAPES
—
• Pectolytic enzyme [20-30mg/L used on juice]
• Tartaric & malic acid [on pressings and a fraction of juice]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 150mg/L total analysis]
2024 & 2025 BARBERA
BARBERA GRAPES
—
• Nutrient from certified organic inactivated yeast
• Sulfur dioxide [approx. 50mg/L total analysis]
2024 & 2025 BLAUBURGUNDER PINOT NOIR
PINOT NOIR GRAPES
—
• Sulfur dioxide
• Nutrient from certified organic inactivated yeast
2023 & 2024 CHARDONNAY
CHARDONNAY GRAPES
—
• Sulfur dioxide
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 150mg/L total analysis]
2023 & 2024 PINOT NOIR
PINOT NOIR GRAPES
—
• Sulfur dioxide
• Nutrient from certified organic inactivated yeast
2022 & 2023 PRÊT-À-ROUGE
SYRAH, PINOT NOIR & SANGIOVESE GRAPES
—
• Sulfur dioxide [approx. 80mg/L total analysis]
• Nutrient from certified organic inactivated yeast
• Tartaric acid (on Syrah component)
2023 SYRAH
SYRAH GRAPES
—
• Sulfur dioxide [approx. 80mg/L total analysis]
• Nutrient from certified organic inactivated yeast
• Tartaric acid
2022 & 2023 THORLEY RIESLING
RIESLING GRAPES
—
• Pectolytic enzyme [20-30mg/L used on juice]
• Tartaric & malic acid [on pressings only]
• Nutrient from certified organic inactivated yeast
• Bentonite clay [0.5g/L at cold stabilisation to bind protein and aid settling]
• Cream of Tartar [0.5g/L at cold stabilisation to precipitate tartrates]
• Sulfur dioxide [approx. 120mg/L total analysis]