Extended maceration was used, and the wine was not fully fermented with the stem structure and skins, resulting in an orange wine without being "orange."
The aromas of grapefruit and lightly oxidized apple, a hint of hay, fennel seed, and cinnamon. On the palate, it is fresh and dry thanks to a fine acidity from the fruit. Our tongue is lightly coated with the extracted tannins, a minerality reminiscent of wet slate (typical for the limestone regions in Ingelheim).
Culinary: firm white fish
