How we made it
Noticing the benefit of blending fresh juice with a good splash of wine from the previous year we mixed Bacchus juice from the first harvest day with the same amount of a finished wine from 2017. And that’s why there is no vintage on the label this time. 2018 was the best Bacchus year we’ve ever had so 100% beautiful grapes were crushed and fermented on the skins for four days before being pressed and blended with a wine from 2017 (a blend of Bacchus and a bit of Silvaner). Bottling took place another three days after end of August. Warmly disgorged by hand in March 2019.
Fact sheet
Variety: Bacchus
Soil: shell limestone
Harvest: September 2017, August 2018
Crushed and pressed in a pneumatic press
Bottled: August 2018
Disgorged: March 2019
Alcohol: 10.5%
Acid: 4.9 g/l
VA: 0.9 g/l
Total SO2: 3 mg/l
Residual sugar: 0.1 g/l
Pressure: 2.4 bar
Bottle size: 0.75 l