Harvest: selective harvest by hand in 20 kg crates beginning – 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: August 2018
Oily tears. With air, the wine develops charming scents of greengage plum and orange. Shows enormous tension, and exudes notes of lemon slices and stone fruit. The mineral structure has grip, and the finish is spicy and salty. Extremely long with a very promising potential.
salt herring, Asian cuisine