25 to 45
years aged vines
Smooth and timeless. Aromas of green tea, stone fruit and banana. Breathing brings out green pears and blanched almonds. Soothingly calm flavour, accessible and invigorating. Excellent with food. (Arno Bergler, WeinErleben)
Clusters are small and cylindrical and ripe between early and mid-October. The variety loves skeleton-rich soils. The wines have a slightly nutty to bready flavour, are elegant, spicy, and quite rich in extracts.
Grapes picked and selected by hand, destemmed and whole-bunch pressed, slowly fermented in steel tanks and traditional oak casks, followed by malolactic fermentation, and left to mature on the lees for five months.
ground / cultivation area
Calcareous clay, silt and sandy soils; primary rock soils.
A perfect culinary all-rounder to serve with white poultry or freshwater fish as well as pasta and gratin dauphinois.
Big bottle and special shapes on request