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Region: Columbia Valley, Washington
Item no. 24411
At the winery, juice was extracted from the gewurztraminer grapes using a Willmes membrane press. The must was then pumped into temperature-controlled stainless steel tanks, where it was inoculated with Cote de Blanc yeast. Fermentation was stopped after 26 days, when residual sugar reached 2.30 g/100 ml, preserving the wines fresh, fruity and spicy aromas.
-Erik Olsen, Winemaker