A yellow hue and oily tears. The bouquet is graceful with ethereal notes and scents of stone fruit and lemongrass. Wonderfully dry – yet juicy at the same time. The palate yields a chalky creaminess complemented by a tingling, spritzy touch – with tones of pure, clear fruit, yellow peach, baby banana, guava and almond blossom; invigorating length with salted lemon jelly on the finish. Intense and complex, even with its low alcohol profile. (tasted by wine academic Johannes Fiala)
Cellar
Harvest: selective harvest by hand in 20 kg crates in early to mid-September Maceration time: whole cluster pressing Fermentation: spontaneous and with its own yeasts in stainless steel tanks
Aging: in stainless steel tanks on full lees until early January (3-4 months) and on the fine lees until bottling
Botteling: First botteling in in early March 2025
Tasting note
A yellow hue and oily tears. The bouquet is graceful with ethereal notes and scents of stone fruit and lemongrass. Wonderfully dry – yet juicy at the same time. The palate yields a chalky creaminess complemented by a tingling, spritzy touch – with tones of pure, clear fruit, yellow peach, baby banana, guava and almond blossom; invigorating length with salted lemon jelly on the finish. Intense and complex, even with its low alcohol profile. (tasted by wine academic Johannes Fiala)
Food recommendation
fruit salad, fish dishes and seafood.
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