Welschriesling Bambule!

The grapes come from sandy, gravelly and calcareous soils around Gols. After around ten days of skin contact, they undergo spontaneous fermentation with indigenous yeasts, initially for around 14 days in used 225-litre barrels and subsequently mature for around ten months in a 500-litre amphora and used 225-litre barrels. The wine shows salty, citrusy and appley aromas, lively acidity, fine grip and a slightly phenolic texture. It is bottled unfiltered and with no added sulphur. ([planetevins.com](https://planetevins.com/wp-content/uploads/JUDITH-BECK-Welshriesling-Bambule.pdf?utm_source=openai))