GEWURZTRAMINER 2016

PAUL CLUVER

The grapes, taken to the cellar in the early hours of the morning, left in contact with the skins for a period of time before being pressed and left to rest.

Following the inoculation with yeasts, fermentation is carried out at a temperature of 12 ° / 15 ° C to preserve the full aromatic spectrum of the wine.

The wine is then transferred to tanks, stabilized and bottled.

A surprising nose of rose petals, lychee, cucumber, melon and mango that chase each other in the glass resulting in a delightful combination.

Deliciously fresh on the palate, giving off lime and lemongrass aromas.