Vinification: The pressing, the vinification and the wine-maturing takes place in our winery in Saulheim. With a part of the grapes we do wholebunch pressing to keep the vibrant acidity and another part is crushed and stays for hours in contact with the skins to extract a maximum of flavour compounds. 100% of the musts are fermented spontaneously with natural yeast in stainless steel tanks. At an alcohol level of ~8% and a residual sugar level between 60 and 80 grams we stop the fermentation by cooling. After a maturation on the fine lees, the wine is bottled in springtime after the harvest.
Wine characteristics: From old vines, small - berried, fully ripe, healthy grapes. On the nose scents of ripe, yellow orchard fruit and flowers. On the lees-enriched palate this rich and full-bodied, intense and elegant wine is quite juicy and mellow but also dense, complex, piquant and very long in its grapefruit aroma and lingering.