Langenlois Ried Loiserberg
Harvest: selective harvest by hand in 20 kg crates on 24th September, 4th and 10 October 2019
Maceration time: 12 hours, partially whole cluster pressing
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: July 2020
Colourful golden straw hue. Prominent tears. The bouquet wafts with scents of dried apricot, chamomile and daisies, while the palate exudes a rich saltiness accompanied by vital citrus and stone fruit notes. Plenty of grip with vibrant acidity, thick texture and a mineral structure. Bone dry. Incredible length with a lovely citrus finale.
a wide range of white fish