25 to 45
years aged vines
Clusters are small and cylindrical and fully ripe by mid-October. The variety loves skeleton-rich soils. With a slightly nutty to bready flavour, the wines are elegant, aromatic, and quite extract-rich.
Grapes picked and selected by hand, destemmed and carefully pressed. Spontaneous fermentation in traditional wooden casks. Left to mature there for 12 months.
ground / cultivation area
Four vineyard blocks on the steep hills sloping into the bowl-shaped Ratsch valley. Highly calcareous opok soils (limey marl) and smaller amounts of sandy/gravel soils.
Fish, seafood, veal and poultry are suitable culinary pairings for this versatile wine.
Big bottle and special shapes on request