Noble rotten grapes, which already showed signs of botrytis when the dry white wines were harvested, were left on the vines and harvested in mid-October at 28 degrees KMW. At the winery, the sweet must was immediately gently pressed and fermented in steel tanks. After three weeks of slow fermentation, the yeasts stopped working at 10 percent alcohol.
Intense golden yellow. Intense nose of apricot, citrus and dried fruit with a honey note. The palate reveals an intense sweetness balanced by a striking acidity. Very juicy and dense structure.
This wine lives from its perfect play of sweetness and acidity. Thus it harmonises perfectly with sweet desserts such as apricot pancakes or Somlauer Nockerln. But also at the beginning of the menu to goose liver, which combines perfectly with the sweet honey aromas of the Beerenauslese.