The Baron von Verm was hand harvested and pressed whole cluster, then racked down to neutral barrique for fermentation and elevage. As is our custom at RHV, the fermentation was achieved with native yeast....
The Baron von Verm was hand harvested and pressed whole cluster, then racked down to neutral barrique for fermentation and elevage. As is our custom at RHV, the fermentation was achieved with native yeast. After 14 months of elevage the wine was racked off of its lees and bottled. Baron von Verm received no additions of any kind save for minimal effective sulfur, and will age beautifully for at least a decade and a half.
