Keuper marl, dolomite rock and gypsum
Hand picked, followed by little skin contact to emphasize the underlying aromas. Soft pressing and transferred 50% to stainless steel tanks and 50% in oak barrels. Fermentation lasts from 1 to 6 months under controlled temperatures ranging between 11 to 14°C.
Maturation in 50/50 stainless steel tanks and oak barrels for a maximum of 10 months
Distinct smoky, succulent fruit and flinty mineral aromas.
Intense and deep with pungent, concentrated flavours of toffee, apricot and peach. Great length and ripe fruit texture on the finish
White meats, pasta dishes, fish and soft cheeses.
Alcohol: 13.5% Vol.
up to 10 years