fertile loess soil with clay content
Gentle manual harvest with berry sorting at cool temperatures, if possible on fruit days according to the lunar calendar
Spontaneous fermentation, 2.malolactic fermentation, no fining, vegan, low sulphurization before bottling
Mineral - fragrant - fruity! Fresh green-yellow reflections in the colour, fine notes of melon, pineapple and grapefruit in the nose. A play of fresh fruit and lively gripping minerality on the palate with an extra long finish - a charming companion for many occasions.
As an aperitif, fine fish dishes and risotto, young and medium aged mountain cheese
8 – 10 °C