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” His hands-off approach in the vineyards carries over to the cellar as well: ‘Susucaru’ was fermented for 60 days in epoxy tanks using only indigenous yeasts
An homage to higher-gravity French farmhouse ales
After having been aged for some years
the world-renowned English beer writer
The Dönnhoff family first came to the Nahe region 250 years ago
2024 Brisa Suave Explosivo 1L ” His hands-off approach in100% Vinhao coming from the Vinho Verde DOC in Portugal. Grapes are hand harvested, undergo carbonic maceration and are fermented aged in stainless steel. The wine is deeply colored and food friendly.