Latest Technical Specifications · 2022
Alcohol 12.8%
pH 3.31
Total Acidity 6.7 g/L
Classification Limited Release
Region Denmark
Harvest Dates Hand harvested in three separate picks from mid-March through 1 April 2022
Fermentation Vessels New and seasoned French oak barriques
Pressing Method Whole-Bunch Pressed After Overnight Chilling
Natural Yeast Yes
Oak Types French oak; new and seasoned
Barrel Size Barrique
Production Details Average fruit ripeness was 12.0 Baumé across three harvests; parcels were chilled overnight, whole-bunch pressed directly to barrel, and fermented on full solids; bottled 28 February 2023.
Tasting Notes Floral, citrus, flint, wild-ferment and lees-derived complexity; deep, poised palate with mineral acidity, power, finesse, and textural precision
Food Pairing Roast chicken; autumn vegetables; vegetarian pasta
Vintages
2022 Technical Specifications
Alcohol 12.8%
pH 3.31
Total Acidity 6.7 g/L
Classification Limited Release
Region Denmark
Harvest Dates Hand harvested in three separate picks from mid-March through 1 April 2022
Fermentation Vessels New and seasoned French oak barriques
Pressing Method Whole-Bunch Pressed After Overnight Chilling
Natural Yeast Yes
Oak Types French oak; new and seasoned
Barrel Size Barrique
Production Details Average fruit ripeness was 12.0 Baumé across three harvests; parcels were chilled overnight, whole-bunch pressed directly to barrel, and fermented on full solids; bottled 28 February 2023.
Tasting Notes Floral, citrus, flint, wild-ferment and lees-derived complexity; deep, poised palate with mineral acidity, power, finesse, and textural precision
Food Pairing Roast chicken; autumn vegetables; vegetarian pasta