100% perfectly healthy grapes were gently squeezed and macerated on the aroma-rich and mineral-rich grape skins. Afterwards, the must was spontaneously skin-fermented (pips and skins) for 11 days, so that the full grape aroma spectrum and the deep mineral complexity could fully transfer into the wine.
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NOTE ALLERGIC SUBSTANCES
Fried pigeon in a quail with nettle, Alb Leisa lentil salad & preserved potatoes
Aroma of fully ripe pear, green nuts, hay, brioche, bergamot, chamomile and flint. Enormously dense, multifaceted, complex & powerful.