Grown on rare limestone soil with heavy topsoil on loam and clay. The hillside south facing with the view towards Wiesselburg.
The grapes were hand harvested and destemmed. Before pressing, the grapes were macerating for 14-21 days to extract all the flavors and aromas from the grape-skins into the juice. The juice was fermented in big and small oak barrels. Afterward, , let on lees for almost 18 months after fermentation to gain even more flavor and complexity through the lees-contact.
On the nose, scents of wild strawberries, juniper, black tea, and leather.
Concentrated on the palate, elegant and velvet with good length and nice structure.
Alcohol: 13,5% vol.
Res. sugar: 0,1 g/l
Acidity: 5,6 g/l