The most valuable wines are the dessert wines, made by letting the grapes hang long beyond the usual harvest time. If the botrytis cinera fungus affects the grapes late, or sudden rain makes the skin split, this allows the grape to become permeable. Thus, water evaporates in the late autumnal sunshine resulting in an incredible aroma concentration and density. These concentrated wines are sweeter yet have high acidity so they can thus balance the sweetness. They are a concentration of taste and complexity. These elements make our wines one of those most coveted among the white wines.
Our very first wine is, of course, still a baby, but it already has these aromatic qualities. However, they are not yet fully formed like his elegant brothers from the Mosel or Slovakia. It’s a light and wholesome wine, with low alcohol content and a well-balanced sugar-acidity-relationship. A delightful, elegant marriage of fresh, fine citrus, white-fleshed peach, jasmine, mango, and honey combined with an acacia blossom touch and delicate acidity. Beautifully wide in the palate; round, full, and aroma-rich with a long finish.