Harvest: selective harvest by hand in 20kg crates middle of October
Maceration time: 12 – 24 hours
Fermentation: Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 weeks – 4 months by 22°
Aging: in used oak barrels on full lees for 6 months, on fine lees for 4 months
Bottling: September 2017
Spicy stonefruit, discreet in the aromatics, but solid and restrained. Tastefully, the vintage shows again the tension curve, which is reknown firstly by Riesling and secondly from the vineyard! Pleasant, invigorating acidity, piquant and fruity taste, wonderfully full yet slim. Convincing length and maturity potential.
fried trout, asian cuisine