INGREDIENTS
SPARKLING
2023
THORLEY
NEBBIOLO, SPARKLING
NEBBIOLO GRAPES
—
• Pectolytic enzyme [20-30mg/L 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. 80mg/L total analysis]
• Champagne yeast strain [for the secondary ferment]
LES PRÊTS À VINS
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]
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)
OBSTGARTEN
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 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 SELECTION 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]
THORLEY
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]
2023
THORLEY SELECTION
RIESLING
RIESLING GRAPES
—
•
2023
THORLEY
CHARDONNAY
CHARDONNAY GRAPES
—
•
2023
THORLEY
SYRAH
SYRAH GRAPES
—
•
2023
THORLEY
NEBBIOLO
NEBBIOLO GRAPES
—
•
BRUNNEN
20--
BRUNNEN
CHARDONNAY
CHARDONNAY GRAPES
—
•
20--
BRUNNEN
PINOT NOIR
PINOT NOIR GRAPES
—
•
SCHATZ, GRAU & BLAU
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]
20--
GRAUBURGUNDER
PINOT GRIS
PINOT GRIS GRAPES
—
•
2024 & 2025
BLAUBURGUNDER
PINOT NOIR
PINOT NOIR GRAPES
—
• Sulfur dioxide
• Nutrient from certified organic inactivated yeast
HIGH ALTITUDE WINES
20--
RIESLING
RIESLING GRAPES
—
•
2025
FIANO
FIANO GRAPES
—
• Pectolytic enzyme [20-30mg/L on juice]
• Tartaric and Malic acid
• 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]
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
2024 & 2025
BARBERA
BARBERA GRAPES
—
• Nutrient from certified organic inactivated yeast
• Sulfur dioxide [approx. 50mg/L total analysis]
2023
SYRAH
SYRAH GRAPES
—
• Sulfur dioxide [approx. 80mg/L total analysis]
• Nutrient from certified organic inactivated yeast
• Tartaric acid
20--
NEBBIOLO
NEBBIOLO GRAPES
—
•