Description

The loess in this region creates the natural conditions for the rich wine. The soil drifted here in multiple layers during the last ice age, about 100,000 to 10,000 years ago and covered the sub soil with marine deposits. Due to the valuable mineral composition, the loess soil creates a
balanced depository of nutrients. Thanks to it’s small granules and high capillary, the loess soil is able to preserve a lot of water for drying times. The wines that thrive in the loess region are distinguished by a particularly characterful, long lasting and delicate fruit. Partly harvested by machine and partly by hand, controlled fermentation at a temperature of 19-21°C for 14-16 days in stainless steal, then pressed, followed by 9 months maturation in stainless steel tanks without any sulfites added, just 20 mg sulfites added once at bottling. No malolactic is used