Geology and terroir
\nIn the adventure of geology, we meet the Tuniberg: a fracture clod from the Jurassic period that got caught in the formation of the Upper Rhine Graben. Similar rock formations can only be found on the Swiss border or in the Swiss Jura. The Tuniberg is covered by a layer of glacial loess, although the thickness of this layer is less in the southern part. This allows the vines to root deeper into the Jurassic limestone. The predominant soil in the rest of the Tuniberg is the fertile loess-loam.<\/p>\n
Vinification
\nGrapes are harvested by hand, separated from their stems and pressed quickly. In this process, the oxidation of the emerging must and phenols is deliberately allowed. After a night of pre-clarification by gravity, spontaneous fermentation begins in stainless steel tanks. During the entire process, no sulphur is added and the wine remains on its full lees until bottling. In spring, the wine is lightly filtered and bottled with about 30-40 g total sulphur and, except for a small amount of SO2, the rule is: no additives, no fining.<\/p>\n
Appearance
\nA feast for the eyes of light golden yellow, streaked with silvery reflections.<\/p>\n
Aroma
\nThe nose is surrounded by a Pinot Blanc, completed by notes of pear, apple and quince, garnished with a hint of almond, yeast, aniseed and ginger. A symphonic elegance that promises depth and at the same time seems supple.<\/p>\n
Taste
\nOn the palate, we again encounter quince and apple, but they are joined by the exotic flair of young pineapple and lime. The motto: lively acidity. This creation from Baden brings elegance and finesse to a new level, simply stunning.<\/p>\n
Recommended dishes
\nGreen asparagus served with lime hollandaise and new potatoes makes for a perfect treat. Equally seductive is the combination with a courgette flower filled with mushroom risotto. For friends of classic cuisine: a Wiener schnitzel with a fresh potato and radish salad.<\/p>","protected":false},"excerpt":{"rendered":"