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many of which are wild foraged
The Carpesica hillsides have a surface layer rich in morainic residues of the ancient Piave glacier
Fermentation depended primarily on pump overs this year
and wet forest earthiness
Varieties often change
Jonas Dostert "Pure Dolomite" 2024 La Mancha many of which are wildThe 2022er Pure Dolomite (with L Nr. 3 23) was made from 60% of Chardonnay and 40% of Elbling, which underwent around 15% mash fermentation for 6 days, and was fermented and aged in 228 liter used oak barrels along natural lines, i. e. without any intervention and was bottled unfiltered and with little SO2 added (30 mg l).
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