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.
Elegant and timeless. A classical wine with a nose of dried apple and tea cakes, melon and almond paste. Very compact on the palate, with finely woven aromas, a thirst-quenching and delicate impression. Great food companion. (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.
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.
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Big bottle and special shapes