"60% of the fermentation is spontaneous between 17 and 20 Celsius. It stays on the lees until around February. 50% fermented in oak barrel, 50% in stainless steel.
Nice prickle on first sip. It reminds me a little of rose-petal, herby, delicately sweet gripe water. Light, fragrant, crisp golden apples. Super refreshing and with a silvery brightness." / Tamlyn Currin @ Jancis Robinson / 16 points
A crisp Riesling with fresh aromas of tangerine and orange-blossom, as well as hints of Mirabelle plums. This dry white wine has a fresh and animated acidity with a mineralic aftertaste. A perfect everyday wine.
Fermentation: 60% fermentation with natural yeast a temperature between 17°C and 20°C. Yeast depot until February.
Vinification: 20% in oak barrel, 80% in stainless steel vat.
Serving temperature: 8-10°C
Storage up to three years.
Alcohol: 12,0% vol.
Res. sugar: 6,5 g/l
Acidity: 6,7 g/l