Kamptal – estate bottled
Harvest: selective harvest by hand in 20kg in September
Maceration time: maximum 4 hours, partially whole cluster pressing
Fermentation: spontaneous fermentation in steel tanks, 8-12 weeks by max 20° C
Aging: in stainless steel tanks on full lees until beginning of February (4 months) and on fine lees for 1 month
Botteling: First botteling in March 2021
Wonderfully crisp. Incredible weight and tension, even with 11.5% alcohol. Fresh apricot and citrus notes. Wonderful aromas of freshly picked apricots along with kiwi, meadow flowers and a whiff of mint. The palate yields sqeaky-clean fruit and even more refreshing mint notes. Light-footed, yet with immense power. Also fine extract sweetness and playful acidity with a vital salty tone. A long, elegant citrus finish. Such varietal typicity!