Langenlois Grosse Reserve 2016, Blanc de Blancs, brut nature

Description

Cellar

Harvest: selective harvest by hand in 20kg crates on 14^th September (Käferberg, Vögerl) and 16^th September (Neuberg)
Maceration time: no, whole cluster pressing (yield: 50 liter juice from 100 kg grapes)
Pre-clarifying: sedimentation 36-48 hours

first fermentation: spontaneous fermentation in stainless steel tanks at 18-22° C,  2-4 weeks, then malolactic fermentation
Aging: in stainless steel tanks on full lees for 7 months & on fine lees for further 3 months

second fermentation

Bottling: 5^th September 2017
Lees aging: at least 44 months on lees
First disgorgement date: April 2021
Dosage: 0 (zero) g/l
SO2 addition: 15 mg/l after malolactic fermentation – before bottling, at disgorgement no addition of sulphur, free not determinable (<10) mg/l; total 12 mg/l Bottle aging: recommended between 12 & 36 months after disgorgement

Tasting note
Fine, long and lingering bubbles. Intense yeast notes together with an array of flavours such as biscuit, apple peel, green nuts, baked apple, lemon slices and hazelnut cookies. Full-bodied mousseux. Elegant extract sweetness with delicate acidity – an agile sweetness-acidity tension. Refreshing citrus notes on the lingering finish. (tasted by wine academic Johannes Fiala)

Food recommendation
recommended with all dishes

Grape variety
Chardonnay, Pinot Blanc, Pinot Gris