Vinification: In the middle of october the grapes are picked exclusively by hand at the ideal moment of their ripeness. The pressing, the vinification and the wine-maturing take place in our winery in Saulheim. Prior to pressing, we leave the crushed grapes 12 hours on their skins to extract a maximum of flavour compounds. The musts are fermented naturally, 85% in stainless steel tanks (1000 to 3000 litres) and 15% in old German oak barrels (600 to 1200 lites). After a maturation of four months on fine lees, the wines are bottled in the springtime season following the harvest.
Wine characteristics: Nice brilliant yellow colour with green tints. Nose: Pleasant and intense with notes of peach and apricot. Good length in the mouth with an intense note of salty-mineralic limestone. A very wellstructured wine with great finesse.