SweetClairePassito2019–9%vol.LieselehofBioWinery

<p>:Rich, bright golden yellow – a dreamy bouquet of honey and figs, peppery in the drink, of peach and apricot, the finish of oranges and lemon peel, as well as the complex acid play characterise this unique wine.Grape variety:100% Bronner, Piwi hyperbio quality.Production area:Kaltern at 450m a.s.l. The vines grow on clayey gravelly loam interspersed with limestone.Vinification:Before the actual harvest, the most beautiful and best, fully ripe grapes are selected and harvested, carefully placed in white food crates and then air-dried over the winter. They lose about 75% of their own weight in the process. In February they are pressed. From 2,000 kg of grapes they get about 500 litres of highly concentrated nectar. The fermentation process takes several months.Matching:It is suitable as a dessert wine on its own or enjoy it with mature blue cheese.Serving temperature:12 – 14°C.Ageing potential:more than 15 years.Sugar residual:g/lBottle to:375 ml – 37,5 cl – 0,375 lt. little bottle.Allergens:wine can contain sulphites.Producer:Lieselehof organic wineryIn the middle of the nineteenth century, when Franz Morandell built a farmhouse, he at the same time also immortalized his wife. Her name was Elisabeth, which in its loving nickname becomes “Lisele”. Today, the Lieselehof Estate Winery in Caldaro is an imposing estate in which the winegrowing knowledge of three generations meets together and where Werner Morandell has the say. He is the great-grandson of “Lisele”. The fact that with this story, the Morandells inherited their passion for wine right from the cradle may sound like a platitude. Except that it is true. Werner’s grandfather was a winegrower, while his father Gottlieb-Amadeus attended to the grafting of young grapevines and produced rootstock for surrounding vineyard nurseries. Werner Morandell also thoroughly devoted himself to winegrowing. He even wrote a book about it and along with his vineyard, he is a contractual partner of the Freiburg in Breisgau State Viticultural Institute in Germany. Within that context, the main attention lies with fungus-resistant varieties, on the organic cultivation of traditional grape varieties (such as Schiava and Cabernet), and on wines that are made in an ecologically friendly manner. That means that during the vinification, only a few natural treatment agents are permitted, and we completely do without synthetic materials.Lieselehof – Fam. MorandellVia Kardatsch 6IT – 39052 Caldaro sulla strada del vinoinfoSweet Claire Passito 2019 – 9% vol. Lieselehof Bio Winery | Karadar…</p>