24 to 44
years aged vines
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.
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