Harvest: selective harvest by hand in small crates middle of September
Maceration time: rubbed by hand und mashed by feet, 48 hours
Fermentation: spontaneous fermentation in wooden barrel for 12 months
Aging: further aging for 10 months in stainless steel tanks
Botteling: August 2020
Bright reddish-gold hue and oily tears. The nose wafts with scents of candied fruit, Kletzenbrot (rye bread with dried fruits), dates and dried apricots. On the palate, clear fruit together with notes of apricot confit and orange jam enhance the creamy mouthfeel. Rich body, luscious sweetness, excellent acidity tension and a salty undertone are completed by a delicate, lengthy fruit finish.
foie gras; blue cheese