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Jonas Dostert, "Rochus #23/1" Cremant, Mosel, Germany (2023) YUZUGIN employing techniques such as "pigeage" Weiser-Kunstler option:LC MEMBER Harridan is naturally gluten 2304

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Jonas Dostert, "Rochus #23 1" Cremant, Mosel, Germany (2023) YUZUGIN employing techniques such as "pigeage" Weiser Kunstler option:LC MEMBER Harridan is naturally gluten 2304 employing techniques such as "pigeage" (pushing down the cap) and "remontage" (pumping over the fermenting juice) the farming is sustainable and all vineyard work is by hand

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