Harvest: selective harvest by hand in 20 kg crates middle of October
Maceration time: 12 – 24 hours
Fermentation: Spontaneous fermentation in 1.250lt & 2.500lt used oak barrels, 4 weeks by max. 24° C
Aging: in used oak barrels on full lees for 6 months & on fine lees for 4 months
Botteling: September 2017
The nose is reserved and mystical, typical for Käferberg. Complex and wellstructured on the palate, abundant spiciness and vintage-like tension, showing good intensity and concentration, clearly demands bottle ripening; piquant spiciness to the end. Excellent maturity potential, it is worth to wait until at least 2020 before opening a bottle! To await a pleasure is itself a pleasure.
cooked veal (Tafelspitz), fried tuna steak