CASA MARIN – RIESLING MIRAMAR VINEYARDS

The grapes are sorted by hand the first week of April, leaving a small percentage of botrytis cinerea. The grapes are whole bunch pressed gently for 3 hours. The juice is cooled to 5 degrees and then separated from the lees. It is fermented at 12 ° C with commercial yeasts for 3-4 weeks. No acidity correction or oenological touch-ups. Ageing potential 10 years.