(Kutscher's tasting notes5/99)
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Riesling Platin Kamptal DAC 2009 The wine The loess and weathered primary rock soils of the Kamptal offer the ideal geological preconditions for the region’s most characteristic wine, the Grüner Veltliner, with its fresh and spicy structure and peppery note. alcohol by vol: 12,0%, acidity: 7,2‰, residual sugar: 2,9g/l The soil: Langenlois loess and weathered primary rock The wine making Traditional vinification: Picked by hand the grapes are carefully put into stackable crates and are taken to the press house without receiving any damage. The berries are destemmed and then gently pressed. The fermentation in stainless steel tanks promotes the freshness and fruitiness of the Veltliner classic. Ageing potential: 2015, though it tastes its best when still young food accompany: poultry, white and dark meat – grilled, roasted or fried, fish.. [<] [tasting notes] [ratings]
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