CLIMATIC CONDITIONS: Cool spring and late frost causing tiny crops while a long and dry summer ensured ideal ripening conditions.

DATE OF HARVEST: 10. April 2007

HARVEST & VINIFICATION: Partially whole bunch pressed and maceration on skins. Fermentation in different bins under influences of various yeasts and temperatures. Ageing on full lees for 5 months with 5 % in used French oak. Racking by gravity to keep maximum freshness of fermentation-CO2.

DATE OF BOTTLING: 20. November 2007

ALC: 13.0% VOL

TASTING NOTES:

Grapefruit and sweet melon nose with mineral, yeasty aromas. Medium bodied with pineapple on the palate. Nice fruit-sweetness, yet dry; balanced stimulating mid-palate and volume with long lasting finish.

DRINKING TEMPERATURE: 10 ºC

CELLARING: now to 5 years

CASES PRODUCED:  1162

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