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: August 2016
Gently smoky, fine yellow peach fruit, a whiff of spicy forest honey, complex. The palate is succulent, highly sophisticated, lots of finesse and a tightly structured acidity, supply-grippy touch in the final. Convincing length and ageing potential. If Steinmassl is the blossom, Seeberg has got to be the fruit! Decanting recommended.
fried trout, asian cuisine