Certifications
Alcohol
13.0%
Analytical data
dry
2.0 g/l residual sugar
4.8 g/l acidity
Vineyard
Ried Käferberg
Vinification
Maceration time: whole cluster pressing and mash for 24 hours Fermentation: Spontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24° C Aging: in oak barrels on full lees for 11 months & on fine lees for 9 months in stainless steel tanks Botteling: July 2019
Food Pairing
Baked foods, roast chicken