This new 2018 release of Plenarius is again made in the same way as previous vintages. Certified organic and biodynamic Viognier grapes destemmed to an open top fermenter – skins, seeds and juice together. Wild yeast fermentation with hand-pumpovers, treated like a red wine. Then after 8 days on skins filled to barrel for 10 months maturation prior to bottling with absolutely no additions, 100% grapes in the bottle.
Made in a more patient slower Old world Style