Storage in barrels and fermentation in the bottle undercontrolled pressure for a maximum of 5 bar foam less impetuous andmore velvety.
After 24 months in contact with the yeast is subjected to three months after disgorgementand marketed.Straw yellow color. Perfume diver and complexremains where a fragranceof fruit. Taste persuasiveand persistent. Perlage fine and balanced.
Storage in barrels and fermentation in the bottle undercontrolled pressure for a maximum of 5 bar foam less impetuous andmore velvety. After 24 months in contact with the yeast is subjected to three months after disgorgementand marketed.Straw yellow color. Perfume diver and complexremains where a fragranceof fruit. Taste persuasiveand persistent. Perlage fine and balanced.
The aroma is crème de cassis, hazelnut, cocoa, blackberry preserves, charred meat, and blackberry pie. Rich and satisfying on the palate with dark chocolate, yogurt, molasses, brown sugar and rhubarb notes.
No oak barrels, no tricky fermentation techniques, no smoke and mirrors. The wine was produced in stainless steel containers to preserve the unaltered taste of Riesling from the Mosel valley. -crisp acidity due to cool climate, -tingling minerality from slate soil and -bursting fruit from the queen of grapes:“Riesling”.
