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After many different blends
Our Langhe Rosso is a hug from Piedmont
instead the juice is allowed to settle naturally
the structure and length of Riesling
It’s a sound Côtes
Claus Preisinger 'Kalkundkiesel' Field Blend 2017 review|Cade Wilson/92/1.12.2019 After many different blendsClaus Kalk und Kiesel is a blend of Weissburgunder, Grner Veltliner, Welschriesling and a touch of Muscat Ottonel. The grapes come from limestone (kalk) and pebbly (kiesel) soils. The grapes were macerated on the skins for 5 to 14 days and spontaneously fermented in 1200 litre barrels and amphorae. This wine is bottled with the lees and no sulphur is added. Such a wonderfully, dry, spicy and textural wine. Aromas of green apples and ripe stone fruit