This is a first time bottling for the brothers, a single cask of entry level wine that they left in tank on the fine lees for an additional year. I had encountered this practice with a few Bürklin Wolf village level wines in recent years, to wonderfully redeeming results; the brothers are good friends with the Bürklin winemaker, Nicola Libelli, so I wouldn’t doubt that Nicola’s experiments piqued their interest to try it for themselves. The extra time on the lees seems to allow for a certain sense of refinement and depth, something that one would expect morso from a village level wine. It has a richer yellow fruited display in both the nose and mouth than the ’21 example, and is also broader on palate in both fruit and mineral elements. This is really quite good, and demonstrates the merits of longer lees ageing, something that commercial pressures often do not allow for.