Growing Conditions
The year began with a very dry and mild winter. A cool spring slightly delayed vine budding, but the normal growth cycle was restored by a very warm and sunny May. The first vines flowered on the earliest sites in the middle of the month, and the fine weather then led to a rapid flowering process. On the higher sites, flowering was finished by the beginning of June.
Due to an exceptionally hot and dry summer, we had minion problems with fungal attack. Additionally, the lack of rainfall, in some cases, pushed the vines to their limits.
At the end of July and beginning of August rainfall and thunderstorms put an end to this issue., thus averting drought stress and related quality concerns. Subsequently, the prospect of an early harvest was also on the horizon.
Harvest
The year began with a very dry and mild winter. A cool spring slightly delayed vine budding, but the normal growth cycle was restored by a very warm and sunny May. The first vines flowered on the earliest sites in the middle of the month, and the fine weather then led to a rapid flowering process. On the higher sites, flowering was finished by the beginning of June.
Due to an exceptionally hot and dry summer, we had minion problems with fungal attack. Additionally, the lack of rainfall, in some cases, pushed the vines to their limits.
At the end of July and beginning of August rainfall and thunderstorms put an end to this issue., thus averting drought stress and related quality concerns. Subsequently, the prospect of an early harvest was also on the horizon.
Winemaking
Manual harvest and selection of the grapes; gentle whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature and aging on the lees for nine months partly in big wooden barrels (50%) and partly in stainless steel tanks (50%); blending three months before bottling.
Aging
Cool storage at constant temperatures, high level of humidity and as little light as possible
Cellar temperature: 10 - 15 °C
Excellent ageing potential > 10 years
Food Pairing
An exciting companion to oysters, salmon tartare and crudités of shellfish, as well as green apple risotto with crispy fried char filets, poached lobster or roast lamb in a herb crust with poached asparagus; mature goat’s cheese.
