Tasting
Bright brilliant straw yellow with greenish reflections. The first impression on the nose mirrors the fragrance of a yellow-white bunch of flowers, followed by filets of pomelo and ripe, red and yellow bell peppers or salted almonds and freshly peeled vineyard almonds (delicacy!!). Additionally, juicy pear pulp and a twinkle of lemon. Fresh tobacco and a hint of grapefruit accumulate to a multi -layered aroma spectrum. Dry with creamy acidity and in high spirits. Perfectly balanced between hearty vitality and animating elegance. Works well!
Pairing
Slightly bitter types of salad such as chiccoree, radicchio and others with fried pieces of apple, spinach spaetzle with strips of juniper ham, goose galantine, pepper risotto with feta. With grilled cauliflower and dark bread crumbles, mushroom groestl, winterly bean salad with medium dried tomatoes and majoram. Quail filled with chanterelles, minced meat balls with Hokaido pumpkin as “side dish”. Emmental cheese sandwich + pepperonata. With pears au gratin and fontina, mild ham (also for breakfast), pasta with home-made walnut pesto, almond soup with olive oil, tarte flambée – very classic, smoked trout, to “twitter” before turning to the red TRIE and much more.
Making
In several runs as of mid-August (Yellow Muscat) to mid-September (Chardonnay).
Gentle pressing after a short period of maceration, fermentation at 17-19 °C (62-66 °F) in stainless steel tanks.
