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The juice is then poured manually into large open-top fermenters called pieces where a small addition of sugarcane syrup is added in the local method
cultured yeasts
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The result is a wine more reminiscent of Cru Beaujolais than of any Zweigelt currently being made today
Once the cane is harvested (the months considered to produce the highest quality sugarcane are February–March and July–August) it is carted back to the distillery by donkey and immediately crushed
Kolfok Burgenland Intra! The Wild 2022 Pear/Apple The juice is thenStefan Wellanschitz likes the phenolic notes of skin fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in
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