A deep straw yellow with golden reflexes. Slightly spicy aromas open the nose with hints of ripe pineapple and peach. The palate is extremely concentrated with mineral notes, a slightly salty touch and ripe yellow fruits before the long finish. This wine should be decanted before drinking.
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Harvest took place by hand and the yield was the equivalent of 30 hectolitres per hectare. The grapes were macerated for 25 hours, this contact with the skins ensured good extraction of the aromas and flavours of the grapes. The juice was then fermented with natural wild yeasts in stainless steel tanks for five weeks at 16-18°C. It was bottled in September 2013.