Vineyards: Schnabel, basin-shaped south exposed terraces
Soil:  Loess, conglomerate rocks in the subsoil

Harvest: October 2nd
Processing: Crushing and destemming, pressing after a few hours of maceration

Fermentation: Spontaneously in 2500-lt.- oak barrels

Maturing: In oak barrels, eight months on the fine lees

Bottling: Beginning July 2018

Alcohol: 13 % vol.

Acidity: 4.1 g/lt.

Residual sugar: 1.0 g/lt.

Characteristic:  Strong green-yellow; exotic-spicy nose with orange zest and hints of brioche; on the palate a combination of elegant fruit and strong minerality; long salty and creamy finish

Food matching:  Veal steak, spicy Asian dishes, all kinds of seafood

Aging potential: 2033