Description
WINEMAKING & VINTAGE NOTES
Handpicked as late as possible from the two grand cru sites of Geisberg and Osterberg in order to achieve maximum ripeness, which in turn, gives optimum depth of flavor and complexity. The grapes are pressed very gently in a pneumatic press. The juice ferments in temperature-controlled stainless steel vats for 3 to 4 weeks. The wine is not oak-aged, and is vinified to complete dryness with no residual sugar. Bottling is done early to preserve freshness, and the wine rests in bottle in the cellar for several years before reaching the marketplace, ensuring the wine is both ready to drink upon release but also can be cellared for 10 years or more.
TASTING NOTES
Bright, medium-gold with aromas of sweet nectarine, apricot, pineapple and candied peaches. Full-bodied with intensity, depth and beautiful mineral flavor. Rich, ripe acidity on the palate. Extraordinary balance between fruit and acidity with superb length. A wine of intense minerality and powerful acidity. The ideal wine to pair with fusion cuisines.
