Harvest: selective harvest by hand in 20kg crates middle of October
Maceration time: 12 hours
Fermentation: Spontaneous fermentation in used acacia barrels for 4 weeks by 20-22°
Aging: in used oak barrels on full lees for 6 months, on fine lees for 4 months
Complex, yellow fruit aroma, typically Seeberg. Very dense with a slender body, according tot he vintage with its ease and freshness. The invigorating acidity, paired with the compact body, coming from old vines guarantees good ageing potential. Very good vibrancy in the finish. An elegant Seeberg!