Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in 1100 and 1500 Liter used Stockinger oak barrels.
Here at Winemonger we truly love this wine. Tasted blind, one would readily suspect a skin-fermented wine, but the wine's clear appearance makes these phenolic notes a surprise to the uninitiated. A gem of creative winemaking by someone who understands the craft intuitively.
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