Harvest: selective harvest by hand in 20kg crates beginning of November 2013
Maceration time: 12 hours
Fermentation: spontaneous in stainless steel tanks, 4-6 weeks by 20-22° C
Aging: in stainless steel tanks on full lees for 4 months, on fine lees for 2 months
Botteling: July 2014
Layered nose with great stone fruit intensity in the aroma, purity; dry, fresh, crisp acid backbone, honeysuckle, ripe lime and citrus with saline aspects on the palate, lots of layers (stonefruit, too!), persistent length, beautifully polished!
vegetarian dishes, fish, seafood