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Vintage
2007
Description
Light yellow with greenish reflections, clearly visible viscosity. A fresh white bunch of flowers in the nose, followed by grapefruit zest and Yellow Muscat grapes. Accompanied by juicy pear pulp and a twinkle of lemon. All fragrances result in a multi -layered aroma spectrum. Dry with a creamy acidity and the dense extract of optimal Chardonnay grapes. A finely balanced blend between hearty power and playful aromas.
Accompanying ideas
Accompanying pears au gratin, mild types of cheese (with breakfast), quail with cep filling, pasta with home-mixed walnut pesto, zander fillet crusted with herbs. To start with before passing on to the TRIE, and much more.
Technische Daten
Grape varieties: 80% Chardonnay, 20% Yellow Muscat and Muscat Ottonel
Serving temperature: 7 - 10°C
Harvest: In several steps starting on August 14th 2007 (Yellow Muscat, Muscat Ottonell) until the end of September (Chardonnay).
Processing: Selective hand-picking into small boxes, gentle pressing after a short period of maceration, fermentation at 17 - 19º C in stainless steel.
Bottling: 14.12.2007
Alcohol: 12,5 Vol.%
Acidity: 6,5 g/l
Residual sugar: dry
2007
Description
Light yellow with greenish reflections, clearly visible viscosity. A fresh white bunch of flowers in the nose, followed by grapefruit zest and Yellow Muscat grapes. Accompanied by juicy pear pulp and a twinkle of lemon. All fragrances result in a multi -layered aroma spectrum. Dry with a creamy acidity and the dense extract of optimal Chardonnay grapes. A finely balanced blend between hearty power and playful aromas.
Accompanying ideas
Accompanying pears au gratin, mild types of cheese (with breakfast), quail with cep filling, pasta with home-mixed walnut pesto, zander fillet crusted with herbs. To start with before passing on to the TRIE, and much more.
Technische Daten
Grape varieties: 80% Chardonnay, 20% Yellow Muscat and Muscat Ottonel
Serving temperature: 7 - 10°C
Harvest: In several steps starting on August 14th 2007 (Yellow Muscat, Muscat Ottonell) until the end of September (Chardonnay).
Processing: Selective hand-picking into small boxes, gentle pressing after a short period of maceration, fermentation at 17 - 19º C in stainless steel.
Bottling: 14.12.2007
Alcohol: 12,5 Vol.%
Acidity: 6,5 g/l
Residual sugar: dry