The handpicked grapes come from various of our vineyards with old vine-genetics in Langenlois. Destemmed and crushed. Short maceration. Without sulphurisation of the juice. Fermented in acacia barrels and stainless-steel tanks, with cultured Kamptal yeast. Partial malolactic fermentation. Matured for several months on the lees. Bottled at high atmospheric pressure during the waxing moon in May 2019.

A fine scent of black pepper, ripe pineapple and pear, also a hint of honey, cool herbal spice; beautiful continuation on the palate, profound and light at the same time, elegant, ripe pome fruit and citrus fruits, clayey minerality, ripe acidity, long-lasting sensation with a salty-spicy finish.

13 % vol.

10 Jahre +

Chilled, approx. 10 ° C