Hans Herzog Estate
Hans Herzog’s wines are handcrafted naturally with no added yeast, bacteria, acid, enzymes and tannins that are almost universal in today’s wines. Sulphur is added sparingly. The wines are not cold stabilized, not fined and rarely filtered without physical or chemical stabilizations to maintain the great flavours. He releases his wines after ample time to develop and mature in barrel and bottle.
With minimal intervention the red varieties are usually fermented with a slow three week initial fermentation in temperature controlled stainless steel tanks or open fermenters. This is followed by malolactic fermentation in French oak barriques.
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