23 to 43
years aged vines
Opens up in the glass, with a hint of freshly ground almonds and lots of white crackle at first, then with highly earthy-minerally notes. Pleasantly free of ostensible aromas, and due to the long maturing period and limey marl soils, full of juiciness and substance. Earthy, with a good core, and a great citrus freshness in the finish. (Arno Bergler – WeinErleben)
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, then in the steel tank on the lees for another 4 months. Bottled unfiltered after 17 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