Harvest: selective harvest by hand in 20 kg crates in September
Maceration time: 20% short (max. 2 hours), mainly whole cluster pressing
Fermentation: spontaneous, 95% in stainless steel tanks & 5% in used oak barrels, 2 – 4 weeks by 20° – 22°C
Aging: in stainless steel tanks on fine lees for 4 months
Botteling: First botteling in March 2020
Bright yellow with green hues, spicy scent of dried herbs and yarrow, apple fruit increases with air; juicy and salty, piquant acidity with delicate melt, soybean sprouts, dried apple wedges with candied ginger, discreet aromas, compact body, complex with character.
Rice and pasta dishes with white meat or fried fish