100% healthy grapes were gently milled and macerated for 36 hours on the aroma and mineral rich grape skins. Thereafter, the must was slowly fermented with 20% of hand-de-stemmed grapes in the Fuderfaß (traditional Moselle oak barrel size | 1200l) with its indigenous yeasts.
ROBERT PARKER | Stephan Reinhardt: 91 pts
NOTE ALLERGIC SUBSTANCES
Roasted halibut with gnocchi, mussels, sautéed salicornes, bouillabaisse & yuzu rouille
Aroma of fully ripe vineyard peach, nectarine, apricot, chamomile and flint stone. Complex, multi-layered, fruity and juicy.