The Sefu White is picked from left to right regardless of grape. Nothing is blended, it’s a full co-fermented field blend of Chardonnay, Riesling, Furmint, and Tămâioasă Românească. For this vintage, the grapes were pressed at Laci’s cellar and Edgar picked up the fresh juice to be settled out in tank back at his cellar for 24 hours. The pressing is hard to avoid solids, bad tannins, and reduction. It’s then fermented in three 225L oak barrels, one 3000L stainless steel tank, and three 1000L stainless steel tanks. In total, it’s about 80% stainless to 20% barrel. Bottled unfined and unfiltered with the only addition being a total SO2 of 20ppm.
