(From «nv» Vintage) The grapes are harvested from Trimbach’s own vineyards and about 120 growers with whom the family has long-term relationships. The grapes are harvested in late September/early October and vinified at the Trimbach winery. The two grapes are fermented separately in temperature-controlled stainless steel and concrete vats and do not undergo the secondary malolactic fermentation. The wines are released after two years of cellar aging, when they have a perfect balanced of fruit and acidity.
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