selective harvest by hand in 20 kg crates 14th August until 25th August 2018 Maceration time: no, whole cluster pressing Pre-clarifying: sedimentation 36-48 hours Fermentation: Spontaneous fermentation in stainless steel tanks at 18-22° C, malolactic fermentation Aging: in stainless steel tanks on full lees for 4 months, after racking in January another 4 months on fine lees in stainless steel tanks 2. fermentation Bottling: June 2019 Lees aging: at least 24 months 1. disgorgement date: June 2021 Dosage: 2 g/l SO2 addition: 15 mg/l after 1. racking
Schöne Schaumbildung, die lange anhält, entwickelt sich prächtig mit Luft, hefige Noten, spielt am Gaumen seine Stärke aus, dezente Frucht, feines Mousseux, weißer Nougat, Haselnusskuchen, wohliges Mundgefühl, wunderbar sanfte Säure, kommt einem Champagner schon sehr nahe.
Johannes Fiala
12.0%
brut
