Langenlois Ried Loiserberg
Harvest: selective harvest by hand in 20 kg crates Middle to end of September
Maceration time: whole cluster pressing
Fermentation: spontaneous fermentation 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: July 2019
Golden yellow hue with thick tears. A distinctive bouquet with a scent of dried apple and just a whiff of incense. Pure apple on the palate – so mouth filling and harmonious with rich creaminess, elegant extract sweetness and piquant acidity. A long citrus finish with mineral grip.