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 – 6 weeks by 22°
Aging: in stainless steel tanks on full lees for 6 months, on fine lees for 4 months
Bottling: August 2016
Bright golden yellow. Fine steely nose, fresh peachy notes. Showing the typical fine fruity, frank character of the Steinmassl. Opens up with air contact, ripe acidity, enticing fruit, vigorous yet balanced with a long lasting finish. Despite the ripe vintage enough structure there, for being acknowledged as a great Riesling in the genuine style of our winery.
steamed trout, asian cuisine