(2019) Fantastically dry, searing salt and lemon mineral acidity is the first thing that strikes about this wine, though it is softened on the palate by 8g/l of residual sugar. It has real concentration and substance despite being gossamer light. A bad spring frost delayed ripening and reduced the crop in 2017, but a very good summer meant harvest was actually a little early.
(2019) Lovely hints of nettle and wax join the fresh, clean and zipping citrus, again a distinct salty mineral tow to this. A lightly waxy and creamy texture to the acidity here giving a touch of roundness, with 7g/l of residual sugar. Markus suggests serving not too cold - 15 degrees C or so. There's a softened edge to the acid, but absolutely no lack of balance. A lovely, approachable wine.
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