dense foliage with small leaves; small, compact, cylindrical clusters; intense, spicy flavour
White aromas on the nose, notes of cold smoke and chalk dust, characterized by limy clay marl. Herbal spiciness of bay leaf and clove. Fully ripe kiwi fruit. On the palate, it unravels layer after layer, without exaggerated superficiality. Rich in finesse and balanced. Very firm grip. Great potential. (Thomas Schabl, Diploma sommelier)
dense foliage with small leaves; small, compact, cylindrical clusters; intense, spicy flavour
spontaneous fermentation, twelve months maturation in large used wooden barrels, followed by six months maturation in steel tanks, no finings added, unfiltered
limy clay marl (opok)
goes well with sea and freshwater fish, risotto and garden produce
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Big bottle and special shapes