Harvest: selective picking by hand in boxes of 20 kg in October 2020
Mash: ½ squeezed (with stems) and mashing at 8°C for 5 days, ½ destemmed (without stems) without mashing (whole berries) for 8 days
Fermentation: sponteneous on mash (after 8 days pressed), After pressing, fermentation in 300 lt. and 1,250 lt. wooden casks
Aging: 8 months on full lees in wooden casks, after racking and blending until botteling on fine lees
SO2: no addition of sulphur
Botteling: May 2022 – without filtration, without fining and no addition of SO2.
Matt gold and massive tears. The bouquet exudes notes of Kletzenbrot (Christmas fruit bread), Aranzini (candied orange peel) and apple cider. Tight grip with perfect balance. Powerfully smooth with notes of pear, orange, dried apple slices and a hint of white pepper. Piquant acidity, elegant extract sweetness and a long chalky finish. Harmoniously full-bodied. (tasted by wine academic Johannes Fiala)
baked chicken or schnitzel