Tasting Notes
Fermented and aged on the skins for 18 months, total SO2 about 20 mg/l. Light golden colour with reddish tinge. Balsamic orange nose, peach, pear, soft initially on the palate and then a mild, supple tannic core, developed phenolics, complex and seamlessly round with vintage-typical restrained acidity, which nevertheless gives support and is accompanied by very intense limestone-mineral, unites opposites: Delicacy on the one hand and length and volume on the other.
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