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3-4 day fermentation on the skins, then pressed. The wine is then moved to a 1000 liter clay tank and 30-40% of the skins are added back in. Interestingly, only 80% of the grapes are pressed – the other 20% are left intact and put directly into the tank. It then matures for 10 months before a super-light filtration and a tiny drop of sulfur at bottling.
|Stephan Reinhardt, The Wine Advocate #226|
"Entirely from own grapes grown in Münchweier, the 2015 Müller Pur macerated and fermented in stone vats with 20% crushed berries for six months. The barrel sample shows an orange color and an untamed nose that asks for a lot of aeration. Pure, dry, fresh and light, with a stimulatingly salty character, this is a promising Müller-Thurgau."