This is Jürgen Hofmann’s 2013 Eselspfad white burgundy

Prune the vines to focus on one shoot, manage the canopy to let the grapes breath freely and get good sunlight, cut out substandard bunches, harvest by hand, press the grapes, pour the must into good quality barrels, closely measure the temperature and the conversion of sugar to alcohol, cooling the process if necessary.

Bottle.

Sell it to me

 

02 Jul This entry was published on 2 July, 2014 at 10:14. It’s filed under Agriculture, Culinary, Mainz and tagged Appenheim, Jürgen Hofmann. Bookmark the permalink. Follow any comments here with the RSS feed for this post.