Fruity/spicy aroma of yellow peaches, mountain herbs and nutmeg.
The peppermint-fresh acidity is harmoniously interwoven with the fruity body.
800-900 m a.s.l., south - east exposure, sandy and loamy soil with quartz and dolomite.
The grapes are harvested by hand.
Temperature controlled fermentation in stainless steel followed by ageing on the fine lees.