Langenlois Ried Käferberg
Harvest: selective harvest by hand in 20 kg crates middle of September to beginning of October 2017
Maceration time: whole cluster pressing and mash for 24 hours
Fermentation: Spontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24° C
Aging: in oak barrels on full lees for 11 months & on fine lees for 9 months in stainless steel tanks
Botteling: July 2019
Brilliant golden yellow hue with thick tears. A noble bouquet with scents of yellow apple and dried banana slices – these tones continue to the palate along with orange and a touch of pepper spice. Mouth filling and harmonious; very calm and substantial on the tongue; nicely dry with smooth, fine acidity and an aristocratic finish.
Baked foods, roast chicken