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complex aromas of lemongrass and grapefruit with notes of hay and fennel
some of the wine is left to mature in a combination of barriques and larger casks for 10 - 12 months to add complexity
particularly an omelette
Vinification is in closed fermentation tanks
The resulting crop is fermented at 30 degrees and vatted for a month before ageing in oak casks for 18 months
Daschbosch Skin Contact 2022 ABV 17.5 complex aromas of lemongrass andWinemaking The grapes are sorted, de stemmed and crushed. Fermentation process starts with juice still on the grape skins, whereafter the wine is left on the grape skins for a further 6 months. The clear wine is then racked, blended and bottled. Tasting Note Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine