Review of the wine: <\/p>\n
Winemaking details:
\n1. the wine was first produced by spontaneous fermentation in wooden barrels at 18 to 22 degrees Celsius over a period of 2 to 4 weeks, followed by malolactic fermentation. It was then matured on full lees in wooden barrels for 7 months and on fine lees in steel tanks for a further 3 months.
\nThe second fermentation took place after bottling in September 2017, followed by a minimum ageing of 44 months on the lees. Disgorgement took place in April 2021. The dosage is 0 g\/l.<\/p>\n
Appearance & colour:
\nThis wine impresses with a bright, soft and elegant yellow and a very fine and lively perlage.<\/p>\n
Scent:
\nThe range of fragrances that opens up here is truly amazing. One delights in the fresh notes of apples and pears, accompanied by bright flowers, a hint of almonds and brioche, and the smell of mussels that have just been washed ashore, surrounded by a little seaweed. Like pure umami on the nose - everything is given life by an impressive delicacy and juiciness.<\/p>\n
Taste:
\nThe finest perlage mixes with fruit and a delicate saltiness in Loimer's 2016 Gro\u00dfe Reserve Blanc de Blancs Brut Nature. If you have not yet discovered the magnificent evolution of sparkling wines from Austria, it is now high time to try wines like this. It is a foaming pleasure with depth and facet, excellent both for enjoying on its own and in combination with fine food!<\/p>\n
My alternative food suggestions:
\nEnjoy with green pea puree, grilled carrots and a pinch of hazelnut crumble. A sea bass carpaccio with a hint of lemon, sea salt and olive oil would also go well. Furthermore, I recommend whole chicken in an orange-butter sauce with a hint of aniseed, served with toasted almonds.<\/p>","protected":false},"excerpt":{"rendered":"