Langenlois Ried Loiserberg
Harvest: selective harvest by hand in 20 kg crates Middle of September – Beginning 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, 4 months on full lees and 4 months on fine lees
Botteling: August 2018
Scent of quartz sand with hints of flint, apple cake with raisins and a touch of rooibos tea. Creamy extract sweetness with supporting acidity and notes of dried pineapple and quince jelly. Firm, compact body that delivers a smooth mouthfeel. A fine minerally bitter note with a pinch of salt on the finish.
with fried chicken and potato salad