Complex floral bouquet showing yellow stone fruit such as peaches and apricots complemented by white pepper and a pure freshness on the finish, elegant and long.
The grapes were hand-picked at optimal ripeness and pressed in whole clusters. Fermentation took place in 1,200 litre old oak barrels from Schloss Johannisberg oak and lasted for a period of six weeks. The wine was then left on its fine lees for seven months, adding complexity and weight to the wine.
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