village wine – Langenlois
Harvest: selective harvest by hand in 20 kg crates from the beginning to the end of September
Maischestandzeit: whole cluster pressing
Fermentation: spontaneous fermentation in steel tanks, 4 – 8 weeks by max. 20° C
Aging: in stainless steel tanks on fine lees for 5 months
Botteling: April 2020
Bright golden yellow, discreet fragrance, stone fruit and kiwi; elegant body with racy acidity, salty impressions sparkle, fresh aromas, exciting apricot-lemon mix, puts pressure on the palate, high tension to the brightened finish, cool and warm at the same time, like the rising morning sun.
Fried white fish