|Residual sugar||3,4 g/l|
|Total acidity||7,3 g/l|
|Bottle volume||75 cl|
Riesling created from the last grape harvest from 2013.
Natural unregulated fermentation in 500 l barrels, spontaneous degradation of malic acid, more than thirty months of aging on yeast with minimal addition of sulfur. Bottled and bottled from barrels only by gravity without the use of a pump. Not clarified, not filtered.
For some authentic, for some orange, for me RUDIMENTUM (Latin beginning).
Oldrich Drapal, Winemaker