Langenlois Ried Käferberg
Harvest: selective harvest by hand in 20 kg crates middle of September 2018
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 2020, unfiltered
Golden yellow hue with pronounced tears. A bouquet of candied pineapple slices, arancini and dried herbs accompanied by a whiff of pepper. The palate reveals an immense structure with restrained notes of, for example, orange jelly. Lots of creaminess with a fine sweetness and a lengthy, lingering piquant acidity. Still very young, but has excellent potential thanks to the enormous minerality.
fried fish or grilled chicken