Werlitsch "Ex Vero III" Region_Switzerland fermented only with indigenous yeast

fermented only with indigenous yeast

Didier arrived in Anjou at the end of 1996 and after working with winemakers in the area for nearly 10 years took over the 3ha that he now farms

then fermented in 400L barrels

Le Temps des Cerises

Grapes: Cab Franc + Grolleau Gris + Gamay

Werlitsch "Ex Vero III" Region_Switzerland fermented only with indigenous yeastGrapes: Sauvignon Blanc + Morillon (Chardonnay) Region: Styria, Austria Viticulture: Biodynamic Soils: Limestone + Clay Vinification: Left on the skins for a few days, then pressed, and fermented in large open wood barrels Aging: 2 years in barrels Fining or Filtering: None Sulfur: None added Notes from the Importer: Ex Vero comes in three flavors: I, II and III refer to the steepness and elevation of the sites with III being the uppermost, steepest