Septentrion is a vibe! Soft lemon fruits, not overly textured but enough, bursting with freshness. A unique blend of Muller-Thürgau (20), Pinot Gris (60) and Auxerrois (20) made in Burgundian style by letting malolactic fermentation take place and by ageing the wine in oak casks. The result is character that has intensity and complexity to its bouquet. Fresh butter, hazelnut and apricot compete at the attack, with liquorice and yellow peaches later. Would work swimmingly with fish or white meat.
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.