Langenlois Ried Loiserberg
Harvest: selective harvest by hand in 20 kg crates beginning of October
Maceration time: 12 – 24 hours
Fermentation: spontaneous, in stainless steel tanks 4-6 weeks by 20°- 22° C
Aging: in stainless steel tanks, 4 months on full lees and 4 months on fine lees
Botteling: August 2018
Strong tears; wonderful fruit aromas of apricot and quince confit and a vibrant texture – juicy and velvety smooth. Pointed acidity with vibrant tension. Notes of fresh apricots and lemon jelly on the palate. The fruit is clear as a bell – that keeps ringing on and on.
poached fish and seafood dishes