Wine: Whole cluster pressing, fermented in stainless steel, 60% natural yeast fermentation bottled in April 2023.
They classic from the top location, fine herbal spices, extremely complex, multi-layered aromas of local fruits.
Soil: A steep, south-facing slope, which warms up quickly with grey slate and volcanic rock. Harvested only premium wines in the dry range, as well as their excellent sweet wines.
Age of vineyard: Around 45 years
Yield: 45 hl/ha
Alcohol: 12,5% vol.
Res. sugar: 4,0 g/l
Acidity: 8,0 g/l