Enderle & Moll Müller 2017
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Müller has the rare distinction of being comprised of Müller Thurgau sourced from not only Baden but also from a respected grower in the Mosel as well – undoubtedly this accounts for the wine’s extra blast of energy and high-toned kick. The Baden fruit fermented for 3-4 days on the skins, the Mosel fruit for just one. After pressing, 30-40% of the grapes skins are added back into the tank and the wine sits on the lees for 8-9 months. Lightly filtered and contains only a tiny amount of sulfur, added at bottling.
|Brand||Enderle & Moll|