1257 Kensington Road NW
1 (403) 283-8000 / [email protected]
"The grapes are harvested without Botrytis berries with sugar readings of 85° - 95° Oechsle in the second week of October. We crush and de-stem them into an open vat. Here they skin ferment and marcerate for 6 weeks. After pressing we age the orange wine in old 1000 l Fuder barrels for another 6 months. Then we bottle with no prior filtration and no sulfur additon at any stage of the process." Winemaker's Notes
750ml ml