Langenlois Ried Loiserberg
Harvest: selective harvest by hand in 20 kg crates – 9 and 21st October 2020
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 barrels on full lees for 8 months & 2 further months on fine lees
Botteling: end of August 2021
Yellow with green highlights. Intense aromas of pear, candied fruit, orange and tangerine with a hint of clove. Juicy and full-bodied on the palate with notes of stewed apple and lemon jelly embracing the tongue. A structured wine with bite, lively tension and a long, cool and refreshing saline finish.