Domaine Ciringa Desertno Vino Sauvignon Blanc 2017 (375ml)
Botrytized Sauvignon Blanc from a 60-million-year-old limestone reef straddling the Slovenian-Austrian border is not a sentence you get to write often. Domaine Ciringa is the Slovenian arm of the Tement family, whose famous Zieregg vineyard runs right across the frontier; Ciringa is simply the Slovenian name for the same hill. In vintages when noble rot cooperates, they make this: roughly 20% botrytized fruit, fermented in cask, landing near 75 grams of residual sugar held in check by about 7 grams of acidity. Think Beerenauslese meeting Sauternes, with the herbal snap only Sauvignon Blanc brings. Organic farming, spontaneous fermentation, no fining and no filtration. The half-bottle is exactly right, because this is a wine for the end of the meal, not the length of it.
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Domaine Ciringa Desertno Vino Sauvignon Blanc 2017 (375ml)
Domaine Ciringa Desertno Vino Sauvignon Blanc 2017 (375ml)
Botrytized Sauvignon Blanc from a 60-million-year-old limestone reef straddling the Slovenian-Austrian border is not a sentence you get to write often. Domaine Ciringa is the Slovenian arm of the Tement family, whose famous Zieregg vineyard runs right across the frontier; Ciringa is simply the Slovenian name for the same hill. In vintages when noble rot cooperates, they make this: roughly 20% botrytized fruit, fermented in cask, landing near 75 grams of residual sugar held in check by about 7 grams of acidity. Think Beerenauslese meeting Sauternes, with the herbal snap only Sauvignon Blanc brings. Organic farming, spontaneous fermentation, no fining and no filtration. The half-bottle is exactly right, because this is a wine for the end of the meal, not the length of it.
Product Information
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Shipping & Returns
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Description
Botrytized Sauvignon Blanc from a 60-million-year-old limestone reef straddling the Slovenian-Austrian border is not a sentence you get to write often. Domaine Ciringa is the Slovenian arm of the Tement family, whose famous Zieregg vineyard runs right across the frontier; Ciringa is simply the Slovenian name for the same hill. In vintages when noble rot cooperates, they make this: roughly 20% botrytized fruit, fermented in cask, landing near 75 grams of residual sugar held in check by about 7 grams of acidity. Think Beerenauslese meeting Sauternes, with the herbal snap only Sauvignon Blanc brings. Organic farming, spontaneous fermentation, no fining and no filtration. The half-bottle is exactly right, because this is a wine for the end of the meal, not the length of it.
