The fastidious Riesling loves the sun-exposed locations and sparse, sometimes shale soils high above Merano and in the Val Venosta Valley. Only a few grapes from selected vineyards succeed in satisfying the quality standards of the cellar master. This unique dry wine is produced extremely carefully using the whole-cluster pressing method followed by spontaneous fermentation.
A majestic wine.
Whole grape pressing and temperature controlled spontaneous fermentation in small stainless steel tanks without malolactic conversion. The ageing on the fine lees takes place for 6 months.
Greenish yellow in colour, reminiscent of peach, flint stone and citrus fruits. Fresh and full on the palate with well-bound fruit acidity and nice persistence.
WINE & FOOD: seafood, oysters, Asian dishes, starters.