2022 Weingut Wasenhaus Hohlen Chardonnay Baden, Germany Leon & Son Fermentation is spontaneous with native

Fermentation is spontaneous with native yeasts and without sulfur or temperature control

they undergo a cuvaison of approximately two weeks in stainless steel before being racked into a mixture of large and small barrels for an extensive aging period of 30 to 36 months before being bottled (without filtration)

The fruit is macerated for ten to thirty days with treading done twice a day

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2022 Weingut Wasenhaus Hohlen Chardonnay Baden, Germany Leon & Son Fermentation is spontaneous with native"A Chardonnay from a western oriented slope, on limestone clay soil at the Zunzinger Rosenberg. The vines have about 25 years of age. Bunches got pressed as whole cluster, fermented in used barrels from different size. Aged for one year on the full lees in barrel and another half year in stainless steel on its entire lees. On the first drive through in late March, this felt to me more mineral and lean; Filzen a bit more full and fruity. But I dont