Harvest: selective picking by hand in boxes of 20 kg
Mash: sorted and destemmed, whole berries
Fermentation: mash fermentation, spontaneous in big oak casks 4 weeks by 25°
Aging: In big oak cask on full lees for 12 months without SO2 and for further 10 months on fine lees, just a bit of SO2 added (15 mg/l) after the first racking.
Botteling: August 2019 – without filtration, without fining and no additional SO2
Straw yellow hue with a glimmer of orange. Complex aromas of lentils, ground pepper, cider, cinnamon, smoke and propolis. The palate gives enormous mineral grip with cool elegance, also a delicate apple note. Bone dry with discreet acidity. Needs time in the glass to fully open.
a vast array of dishes, also hard cheese
Grüner Veltliner, Roter Riesling, Roter Veltliner, Traminer, Weißer Riesling, Welschriesling