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This Sankt Laurent was fermented with native yeasts and spent one year in used 500 Liter Stockinger barrels
robotic “Port Toes” technology for treading allows the winery to maximize the quality of the fruit by mimicking the gentle action of human feet during traditional foot treading
ranging in altitude from a maximum 800 meters down to the bottom of the valley
a complex and deep flavour in layers in this gobsmacking honjozo
They didn’t just want a sweet vermouth
Four Vines Zinfandel Old Vine Lodi 750ML Japan This Sankt Laurent was fermentedFour Vines Zinfandel Old Vine Lodi 750ML
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