Wolf Blass - Yellow Label Cabernet Sauvignon Farming is mostly done by

Farming is mostly done by hand with minimal tractor use

Perricone (typical of the area)

and sulfur is only added at bottling

luxurious sparkling wine that pairs beautifully with a variety of foods

Since the mid-seventies other vineyards have belonged to the municipality of Sant’Ambrogio to the family estate

Wolf Blass - Yellow Label Cabernet Sauvignon Farming is mostly done byWolfgang Franz Otto Blass was born in 1934 in Germany. After Wolf ran away from school, his parents handed him an ultimatum, either start a 3 year winemaking apprenticeship or get back to classand so began a journey that changed the winemaking world. After studying Champagne techniques in France in 1957, Wolf became the youngest person ever to graduate with a Masters in Oenology from Veitschoechheim Wuerzberg. In 1959, he moved to England to study the