This ancient grape of Alsace was hand-harvested from a single one-acre vineyard on our estate. After harvesting by hand, the majority of the juice was fermented with wild yeast in stainless-steel, while a portion of the clusters were spread on straw mats for two months to encourage dehydration and the concentration of sugar. This process, called “appassimento,” has been used for centuries in Italy to produce Amarone. After losing almost 50% if their water, the dried grapes were crushed and wild-fermented separately. Both lots were blended prior to bottling, resulting in this beautiful and elegant white wine. The only varietal Auxerrois produced in New York.