Pranzegg, Caroline, 2015, Südtirol, Italy Garnacha Fermentation with indigenous yeast in

Fermentation with indigenous yeast in stainless steel

35% Pinot Meunier

the solids left from the fermentation

Bags of character from a beautiful

It just made you want to return for the next sip to enjoy the transportation to the southern Loire climate and terroir

Pranzegg, Caroline, 2015, Südtirol, Italy Garnacha Fermentation with indigenous yeast inIn a region where the focus is on scale and 95% of grapes grown are sold on, Martin and Marion Gojer of Weingut Pranzegg are doing things a little differently. Championing small yields and a minimal interventionist approach, the most important thing for Martin is to make 'living wines' that express a sense of place. He took over his family estate nestled in the Bolzano valley basin in Sdtirol in 2008 and converted to biodynamics straight away with the