This wine was produced from Riesling grapes grown in the A&D Vineyard using a VSP trellis system on loam soil with shale subsoil. The grapes were hand-harvested with a Brix of 19.5, pH of 2.89, and TA of 10.1. The juice was settled, inoculated with AMH yeast, and underwent a 9-day fermentation at 69 degrees F before aging on the lees for 6 months under pressure with weekly battonage. The finished wine has 0.2% RS, pH of 3.03, TA of 9.8, and 11% ABV.
This wine was produced from Riesling grapes grown in the A&D Vineyard using a VSP trellis system on loam soil with shale subsoil. The grapes were hand-harvested with a Brix of 19.5, pH of 2.89, and TA of 10.1. The juice was settled, inoculated with AMH yeast, and underwent a 9-day fermentation at 69 degrees F before aging on the lees for 6 months under pressure with weekly battonage. The finished wine has 0.2% RS, pH of 3.03, TA of 9.8, and 11% ABV.
This wine was produced from Riesling grapes grown in the A&D Vineyard using a VSP trellis system on loam soil with shale subsoil. The grapes were hand-harvested with a Brix of 19.5, pH of 2.89, and TA of 10.1. The juice was settled, inoculated with AMH yeast, and underwent a 9-day fermentation at 69 degrees F before aging on the lees for 6 months under pressure with weekly battonage. The finished wine has 0.2% RS, pH of 3.03, TA of 9.8, and 11% ABV.
This wine was produced from Riesling grapes grown in the A&D Vineyard using a VSP trellis system on loam soil with shale subsoil. The grapes were hand-harvested with a Brix of 19.5, pH of 2.89, and TA of 10.1. The juice was settled, inoculated with AMH yeast, and underwent a 9-day fermentation at 69 degrees F before aging on the lees for 6 months under pressure with weekly battonage. The finished wine has 0.2% RS, pH of 3.03, TA of 9.8, and 11% ABV.
Vineyard Cellar • Clone 198 on Loam soil with shale sub- • 3.1 tons of hand-picked Riesling soil • Juice was settled and inoculated with • VSP trellis system AMH yeast • Hand harvested on 9/26/12 • 9 day fermentation with a peak • Brix: 19.5 fermentation temperature of 69o F • pH: 2.89 • The wine stayed on gross lees for 6 • TA: 10.1 months under 2 atmospheres of pressure with weekly battonage • Fined with bentonite and pad filtered • 100ppm total with 35ppm free SO2 at bottling • Bottled on 5/30/2013 • R.S: .2% • pH: 3.03 • TA: 9.8 • 11% ABV
Bellwether Wine Cellars
9070 Route 89 Trumansburg NY 14886 www.bellwetherwinecellars.com • 607-387-9464 or 1-888-862-4337