100% healthy grapes were gently milled and macerated for 32 hours on the aroma and mineral-rich grape skins. Thereafter, the must was slowly and coolly fermented with its indigenous yeast in the Fuderfaß (traditional Moselle oak barrel size | 1200l).
NOTE ALLERGIC SUBSTANCES
Scent of nectarine, white vineyard peach, mirabelle, mace and flint. Multi-faceted, dense, aromatic and full of tension. Powerful on the palate with complex slate minerality on the finish.