Nose
ripe banana, apricot and pineapple dominate in the nose
Palate
Glarea tastes fresh and juicy and is characterised by fullness and a distinctive minerality.
Growing Conditions
on the lower part of the alluvial fan of the Höllenbach stream, where the soil is composed of limestone and gravel; the fan’s sedimented rocks originate from the highest peaks of the Mendel mountain range, amongst which Roen (2,116m). Due to the weight of the cool downslope winds that start blowing in the nighttime the cool air ammasses in our Glarea vineyards.
The low altitude (between 220 and 280 m a.s.l.) and the vicinity to the valley bottom make for a special microclimate, which is characterized by a strong diurnal temperature variation. During the day, the Glarea vineyards benefit from very warm temperatures, while in the night and in the early morning hours fresh air masses make them drop.
Harvest
mid-September
Winemaking
The grapes are harvested by hand in small bins and gently pressed immediately following harvest. The wine ferments in oak barrels at controlled temperature (19°C), followed by partial malolactic conversion.
Aging
Maturation also takes place in oak (barriques, tonneaux and 12 hl barrels).
Appearance
straw yellow with greenish hues
Food Pairing
Glarea is an all-rounder and can be paired with any first course that is savoury in flavour, from vegetable minestrone to spaghetti with clams. It tastes marvellous with tasty fish or delicate white meat dishes. Also try it with your pizza, especially if topped with buffalo mozzarella.
