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 handpicked 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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