Grosses Gewächs wine from perhaps the most famous part of the Mosel.
Terroir, production method and ripening: The grapes are picked by hand in several different batches. After a short contact with the skin, they are gently squeezed and the juice is allowed to settle. The wine ferments spontaneously in steel tanks and large old oak barrels, and matures on the lees for 9 months. Residual sugar 3.2 g/l, acids 6.8 g/l.
Use: As a companion to grilled pork chops and whiting fried in lemon butter.
Description: The multidimensional scent is mainly still youthful and citrusy. The taste is dry and the acidity laser sharp. A really young wine that you can easily leave in the wine cabinet for 10-15 years to mature.