Weingut Heitlinger & Weingut Burg Ravensburg Weinshop
From the choice of grape variety, to stylistics, to the label, our two apprentices at the time, Giacomo and David, had an unrestricted free hand. Their idea for the wine: a new interpretation of the Cabernet Blanc grape variety.
The wine was fermented on the skins in 500l rotary barrels. It spent 8 months in wood on the full lees, was bottled unfiltered and then aged in bottle for another 1 year.
Earthy notes, aromas of forest honey, yasmine and green tea, as well as well-integrated phenolic.
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