Harvest: selective harvest by hand in 20 kg crates on the 23rd and 28th of August 2018
Maceration time: whole cluster, on the mash for 12 hours
Fermentation: spontaneous fermentation in big used oak barrels & stainless steel tanks by 22° for 4 weeks
Aging: in big used oak barrels & stainless steel tanks, for 10 months on full lees, (after the first racking) another 10 months on fine lees in stainless steel tanks
Botteling: June 2020, unfiltered
Straw yellow hue, strong tears, and a bouquet of dried apple slices and lemon verbena with a reminding hint of wet stone. The palate exudes yellow fruit notes with lemon and orange tones and crisp acidity. Enormous grip with tight tension; completely dry. The salty notes give bite that carries on through the lengthy finish. Minerally, structured and sophisticated – and with enormous salinity – this wine embodies a new definition of a Spätrot-Rotgipfler.
chicken and turkey, baked or roasted