Clay soil with medium lime content
The grapes were harvested on 2 December 2017 in the early morning hours at minus 9° Celsius and pressed immediately. The must was slowly fermented in stainless steel tanks, then fermentation was stopped at an alcohol level of 10% by cooling to achieve a nice balance of residual sugar and acidity.
Brilliant golden yellow. Fine floral nectar on the nose, along with citrus and stone fruit. The sweetness is in the foreground, but perfectly balanced by a refreshing acidity. Fine, elegant and profound.
The wine lives from its elegant sweet-acid play and its crystal-clear fruit. As such, it harmonises perfectly with fruit-driven desserts or as a soloist with an aperitif.