Joschuari
-
Joschuari
Blaufrankisch
Yields: 1.5-2.5 tons per hectare / Soil: limestone and slate / Vinification Method: Grapes are hand harvested and destemmed. Fermentation takes place in used 500, and 1200-litre barrels, and the juice spends about 3 weeks in contact with the skins. The wine goes through elevage in the same barrels for about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulphur.