Daschbosch Skin Contact 2022 ABV 17.5 The grapes were de-stemmed and

The grapes were de-stemmed and crushed

The resulting crop is fermented at 30 degrees and vatted for a month before ageing in oak casks for 18 months

complex aromas of lemongrass and grapefruit with notes of hay and fennel

or served slightly chilled

Daschbosch Skin Contact 2022 ABV 17.5 The grapes were de-stemmed andWinemaking The grapes are sorted, de stemmed and crushed. Fermentation process starts with juice still on the grape skins, whereafter the wine is left on the grape skins for a further 6 months. The clear wine is then racked, blended and bottled. Tasting Note Intense savoury nose with notes of dried citrus peel, marmalade, brown spice and almond. Full flavoured and textural on the palate with flavours of apricot kernel and fruit peel followed by a fine