Straw yellow in colour with green reflexes. The bouquet opens with slightly spicy aromas, ripe pineapple and peach. Good concentration on the palate with mineral notes, a slightly salty tang and ripe yellow fruits. A long, refreshing finish.
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The grapes were harvested by hand and the yield was 25 hectolitres per hectare. The maceration took up to 40 hours and the juice was fermented with natural wild yeasts in stainless steel tanks for five weeks at 16-18°C. It was bottled in June 2011.