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To produce B. Kosuge Wines Chardonnay, whole cluster fruit is sent through just the rollers on a destemmer to break up the bunches and begin extraction before splitting the wine in half between oak and concrete. After time in each vessel, the wines are swapped so that all wine sees both materials. Native yeast is used for both primary and naturally occurring malolactic fermentation with use of battonage.

Producer: Country: United States

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