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elegant Nebbiolo crafted through free-run fermentation with indigenous yeasts and minimal skin soaking
and benefits from cool temperatures and a long growing season—perfect conditions for slow-ripening
This is classic Mosel in all the best ways: bright citrus and white peach
where cold Pacific air funnels in each afternoon to slow ripening and lock in acidity
she's from Alto Adige — and they have farmed their six hectares next to Biondi-Santi's Il Greppo biodynamically since 2003
Vollenweider, Blanc de Blancs Nr. VI Brut Nature, 2021 extra-brut-selection elegant Nebbiolo crafted through free-runVollenweider makes sparkling wine only in years when the Mosel hands them ripeness and acidity in the same breath, and every release gets its own cuve number because the blend is never the same twice. The project started in 2018, when the estate bought a small parcel of Pinot Blanc inside the Wolfer Goldgrube; Chardonnay followed, from Briedel on classic Mosel slate and from Nittel on the limestone of the Upper Mosel, and in cooler years a little
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