The grapes for this Johannisberg are grown in a location called "Ravanay" which has chalky/gravel soils. Harvesting is manual and these grapes were harvested with 95° Oechsle. Slow alcoholic fermentation at a temperature of 20°C. Prior to bottling, the wine rests on the lees until the March following the harvest.
A pale golden yellow with a velvety smooth texture and flavours of almonds with strong mineral underpinning. It's quite a low acid wine but the minerality ensures it's ageing charateristics. Works well with asparagus, fish or fine cheeses. Keeps 5-15 years. Serve at around 12°C.
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