Tasting
Medium yellow with greenish reflections. The initial perception of fresh yellow-white flowers on the nose is followed by pomelo filets and ripe, red and yellow bell peppers or salted almonds and freshly peeled vineyard almonds (delicacy!!). Followed by juicy pear pulp and a twinkle of lemon. Fresh tobacco and a hint of grapefruit. Before long accumulates to a multi -layered aroma spectrum. Dry with creamy acidity and in high spirits. Perfectly balanced between hearty vitality and animating elegance. Suits perfectly!
Pairing
Duck galantine, red bell pepper risotto with feta. With grilled cauliflower and brown bread crumble, mushroom hash brown, toast with Gruyère and caramelized onions, wintery bean salad with medium dried tomatoes and marjoram. Quail filled with chanterelles, minced meat balls with Hokaido pumpkin as “side dish”. Emmental cheese sandwich + pepperonata. With pears au gratin and fontina, mild ham (could mean for breakfast), pasta with home-made walnut pesto, almond soup with olive oil, tarte flambée – very classic, with smoked trout, to start “twittering” before turning to TRIE red and much more.
Making
Harvested in several runs from mid-August (Yellow Muscat, Muscat Ottonel) until mid September (Chardonnay).
Selective hand-picking into small boxes, gentle pressing after a short period of
maceration, fermentation at 17-19 ºC (62-66 °F) in stainless steel tanks.
