Harvest: selective harvest by hand in 20kg crates on the 29th + 30th of September 2019
Maceration time: whole cluster pressing and mash for 24 hours
Fermentation: Spontaneous fermentation in stainless steel tanks, 6 weeks by 22°
Aging: on full lees in stainless steel tanks for 10 months and another 10 months on fine lees in big wood barrels
Botteling: June 2021, unfiltered
Golden yellow with immense tears. Fine scents of apricot compote and vanilla pudding with hints of herbs de Provence, lemon verbena and – with more air – hot stones and a handful of earth that holds them all together. Very dense with powerful minerality; a creamy mouthful delivering tones of candied fruit, apple and zest; lovely extract sweetness with balanced acidity; also a fine saltiness. A calm yet demanding wine that thrills with its enormous minerality, thanks to the lower alcohol level. (tasted by wine academic Johannes Fiala)
spicy fish dishes – even garlic-infused; an ideal match with Serbian carp.