Lightly botrytis-infested grapes were pressed gently. The must was then fermented slowly and very cool with its indigenous yeasts, so that the multi-faceted, fruity Riesling aromas could develop perfectly.
VINOUS | DAVID SCHILDKNECHT: 92 Punkte
NOTE ALLERGIC SUBSTANCES
Roasted quail stuffed with mushrooms, quinoa and foie gras, corn pudding & wax beans
Aroma of ripe white vineyard peach, passion fruit, bergamot and flint stone. Lively, dense, complex with animating fruit-sweetness and acidity interaction.