CAI by no means refers to an intelligence service, but the name is a tribute to Carl August Immich, the dynamite man of Immich-Batterieberg!
Terroir, production method and maturation: The grapes are collected from 30-60 year old vines in the villages of Wiltingen, Oberemmel, Wolf, Kinheim, Reil and Dhron, from a total of 8 different plots. After 3 hours of skin contact, the grapes are pressed and the wine is fermented with the help of wild yeasts. The wine matures in steel tanks on the lees for 8 months before bottling. Residual sugar 5.6 g/l, acids 6.1 g/l.
Use: Light grilled fish and shellfish, cold meats.
Description: The multidimensional scent features ripe peach and citrus fruits. A very fresh taste that is richly fruity and dense. Acidic and rich aftertaste.