Nose
a kaleidoscope of aromas: rose petals, spicy blossoms of lilies, ylang-ylang, gardenia; ripe exotic yellow fruits such as cantaloupe, mango, passion fruit, lychee, citrus zest; spicy notes of dried herbs, ginger, saffron, cloves, cinnamon and nutmeg
Palate
deeply aromatic, rich in body and essences, but with fine juiciness and salty minerality increasing with age, a nearly endless finish
Growing Conditions
altitude: 350 – 550 m
soil: calciferous gravel with loam on porphyry bedrock
age of the vines: 10 – 40 years
aspect: southeast 70 %, south 30 %
climate: extreme interplay between sunny days influenced by the Mediterranean climate and cool nights marked by the cold downslope winds from the surrounding mountains
Harvest
end of September – end of October
Bottling
After bottling, its rests in the bottle for another 3 months. Total maturation period is thus at least 14 months.
Winemaking
At harvest, the grapes are delivered in small bins and gently pressed after a short period of maceration. Fermentation takes place slowly, at a controlled temperature of 18°C in small stainless-steel tanks. Clarification is carried out through natural sedimentation of the particles.
Aging
Nussbaumer matures in small steel tanks with constant lees-contact until the end of August.
Appearance
gleaming, intense golden yellow
Food Pairing
Nussbaumer is a truly fascinating food companion. It pairs well with antipasti of fish or smoked foods, ripe soft cheese, white meat, swordfish or tuna; ideal with shellfish and seafood, spectacular accompaniment to spicy oriental cuisine and creative spicy/aromatic creations such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal, ginger, oranges, apricots, vinegar, jams and fresh herbs like tarragon, rosemary, dill, thyme, bay laurel, chervil, saffron, mint or lemongrass which offer a wild interplay of aromas.
