The highest part of Ried Sulz was planted with Morillon (chardonnay) in 1997. The chalky marl soil in combination with the long maturation on the lees provide a quite accessible profile also in the youth. Fruity aromas of apricot and quince create an aromatic bouquet with wild herbs and fresh coarsely ground wheat.
The compact acidity with the mineralic character make a great food companion. Best time to drink after 3 to 5 years bottle ageing with potential for further 10+ years of ageing in the bottle.