Harvest: Selectively hand-picked at the beginning of October; placed into 20 kg crates
Mash: sorted and de-stemmed whole berries
Fermentation: Mash-fermented, spontaneous, in large acacia barrel for 4 weeks at max. 25° C
Aging: in used 777-litre and 300-litre oak barrels; 10 months on the gross lees; after the first racking, a light touch of sulphur (15 mg / l) was added; then spent a further 8 months in a wooden barrel
Botteling: May 2018, unfiltered, unfined, and without additional sulphur
Pale orange colour; naturally cloudy; beguiling aromas of orange zest, propolis and rose water; cumquat and lychee on the palate as well. Supple mouthfeel; very mild, exciting tannin character; candied orange peel tone; very extensive length – goes on and on; a delicate orange wine.
variations of cheese, Asian dishes