Yellow with greenish reflections, clearly visible viscosity. A fresh bunch of yellow flowers in the nose, followed by pomelo filets and ripe, red bell peppers. Additionally accompanied by juicy pear pulp and a twinkle of lemon, all immediately merging to a multi -layered aroma spectrum. Dry with creamy acidity and spice. Perfectly balanced between hearty power and animating elegance.
Minced meat balls with Muscat pumpkin as "side dish". Gouda bread + peperonata. With pears au gratin, mild ham (for breakfast ), guinea fowl with morel filling, pasta with home-mixed walnut pesto, zander casserole, to start with before passing on to the TRIE, and much more.
Hand-picked in several runs as of 13.9.2010 (Yellow Muscat, Muskat Ottonell) to the end of September (Chardonnay).
Selective hand-picking into small boxes, gentle pressing after a short period of maceration, fermentation at 17 - 19º C in stainless steel tanks.
| Grape varieties | Chardonnay, Yellow Muscat, Muscat Ottonel … |
|---|---|
| Serving temperature | 7–10° C |
| Bottling | December 13th 2010 |
| Alcohol | 12,5 Vol.% |
| Acidity | 6,5 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l |
| CO2 Pressure | 2,499 bar (individual CO2-pressure at 20°C) |