100% Silvaner 

Region: Bavaria, Germany

Vinification: Grapes are hand harvested and left as whole clusters. The bunches ferment in stainless steel for about 2 weeks without temperature control.  The bunches are pressed and the wine goes into bottle to finish fermentation as a pet-nat. Their goal is to create a wine with a light bubble at 2.5 bars of pressure. The wine is undisgorged.