Sparkling golden yellow, rich traces of viscosity on the glass, delicate notes of honey, an aroma as if Welschriesling would directly descent from yellow peaches, underpinned by notes of passion fruit, pineapple and stewed apricot – simply delicious. Noble sweetness combined with a really racy acidity, soft peach skin, fragrant yellow fruit flesh, pear juice, juicy all through. Like a noble piece of jewellery, totally on the precise and reductive side, vivacious and backed by most delicate hints of blossom honey; so to say, a gentle grizzly, matures wonderfully, but not necessarily …
Peach tart, honey sorbet with pineapple flambee, Stilton with aranzini bread, sweet pasta with stewed apricots & caramel pignoli, precious fruit chocolates. To accompany profound monologues and help conduct the New Years Concert. Please place it next to the world-best sweet wines and taste blindly!
Hand-picked end of October 2006 into small boxes by hand; 3 weeks after harvesting the fresh berries for the dry Welschriesling.
Crushing, 4 hours of maceration in the tank press, pressing, fermentation and maturation in stainless steel.
|Serving temperature||9–11 °C|
|Residual sugar||242,0 g/l|
|Bottle sizes||0,375l, Magnum and Double Magnum|