Lindauer aus neuseeländischem Chardonnay und Pinot Noir, ein Genuss voll Intensität, der international großen Anklang findet. Er durchläuft eine lange zweite Gärungsphase. Darauf reift er in der Flasche nach. Heraus kommt ein trockener, sehr komplexer Wein, der nach feiner Zitrusfrucht duftet und nach einer delikaten Mischung aus Zitrone und Sahne schmeckt. Mit diesen Aromen verbindet sich der Geschmack von frischem Brot. Zusammen wirkt das frisch und elegant. Am Schluss stellt sich eine intensive, lang anhaltende Note Mineralien hinzu.


Weitere Angaben vom Hersteller:

Harvest notes:

These grapes were harvested at the point where ample sweetness and natural acidity were in balance for sparkling wine production. New Zealand’s cool maritime climate ensures fruit aromas at harvest are in the citric spectrum and natural grape acidity is delivered.

Fermentation notes:
The grapes were de-stemmed & lightly pressed to release the free run juice this was cold settled & the resulting bright clean juice was fermented to dryness at 15-18C, followed by a complete malolactic fermentation. The wine was held on light yeast lees for approximately 4 months.

Maturation notes:
After fining & stabilizing, the wine was blended with Pinot Noir to increase the mouth feel and reserve wines for aromatic complexity. The wine then underwent a secondary ferment in bottle. The wine remained on its secondary ferment lees for a minimum of 12 months prior to being transfer filled to a new bottle.