The grapes are selected in September, sourced from different chalky parcels in our vineyards. The harvested grapes are transported in small cases directly into the cellar, where they are very gently and carefully pressed. It ferments in stainless steel where it also undergoes malolactic fermentation before being racked into used 300 l (or 2500 l) Austrian oak barrels with about 10% of the lees. In the following year, the base wine is bottled together with some sugar and yeast for the secondary fermentation.
93 pts Falstaff Wine Guide
Lässiger Auftritt mit Nuancen von Weißbrot, Brioche und Marillenröster, viel Fruchtpräsenz und auch Charme; beachtlicher Körperbau, gediegen und offenherzig, überaus rund und saftig, gelber Fruchtschmelz, prickelnd und ausgeglichen, auch nicht zu süß, sehr schöne Abfüllung.
Viktor Siegl
12.0%
brut
