|Analysis||12,0 % vol. Alc., Acidity: 6,6 g/l, Rs: 4,3 g/l, dry|
|Potential||2013 – 2018|
Different single vineyard parcels from the Traisental region;
Selection of the best physiologically ripe grapes; crushed; skin contact for 4 hours; pressed; fermented in stainless steel; kept on the lees for 3 months.
Light yellow green; splendid bloom perfume intermingled with small white peach aromas; the palate is tightly knit and has acid structure rich in finesse; exuding delicate hints of lemon; vivid and vibrant with a vigorous finish that comes back in a wave of stone fruit flavours.
Goes best with fish e.g. with trout or salmon; also very good with spicy food; especially asian cuisine.Print Fact Sheet