Snapping crocodile

Wein Goutte

Emily Campeau & Christoph Müller

Silvaner has a high pectin content, so it had a good soak for an average of three days (depending on the pick) before pressing, in order to soften the skins and get the best out of the pressing process. Aging: In used 500L barrels for 11 months + five months in the bottle before release

Beach goth

Wein Goutte

Emily Campeau & Christoph Müller

The Regent was pressed directly. The Domina was one night on the skins and pressed the next day. The Pinot gris was on the skins for 7 days. The red hybrids were vinified as a red, destemmed and macerated for about 8 days, the juice was dark as the night, and these 200L brought some goth personality to the rosé. Aging: In stainless for 11 months + five months in bottle before release

Pasta Buzz

Wein Goutte

Emily Campeau & Christoph Müller

Muscaris, Müller-Thurgau and Bacchus were direct pressed. Pinot Blanc and Silvaner had a touch of skin contact for about 2 days, with stems, before being pressed. Johanniter was fully fermented on the skins without stems.