Harvest: selective harvest by hand in 20 kg crates middle of September – end of October
Maceration time: 12 hours
Fermentation: spontaneous fermentation with natural yeasts in big used oak barrels (2500 lt, 1250 lt) for 4-8 weeks by 20°-24° C and 50% in stainless steel tanks by 20°-22° C
Aging: in big used oak and acacia barrels & 50% in stainless steel tanks, on full lees for 4 months, on fine lees for 2 months
Botteling: August 2017
Spicy nose, some yeast, ripe apples. This can only be Loiserberg! Thanks to the great vintage, deliciously juicy and sappy. The cool weather delivered the necessary acidity in order to ensure sufficient drinking flow despite the high extract. High drinkability is already ensured, though 10 years of maturity are guaranteed here!
beef tatar, mushroom risotto