2015 Spätburgunder

How we made it

In 2015 we got the opportunity to purchase the grapes from an (organically farmed) old Spätburgunder vineyard. We made a contract right away to get them for a few more years. They were just picture-perfect with a cracking acidity and just the right amount of sugar. The grapes were destemmed with 20% of the stems added back in the must. Fermentation took place in our yard. It was a cold fall so it took about three weeks until sugar had been converted into alcohol. Gentle pressing, aging in old oak. Bottled unfiltered and without the addition of SO2.

Fact sheet

Variety: Spätburgunder
Location: Volkach
Soil: shell limestone

Harvest: 2.10.2015
Yield: 30 hl/ha
Grapes fermented on the skins for 3 weeks
Malolactic fermentation and aging on the lees in old oak from October 2015 to July 2016
Bottled: July 2016
Bottles produced: 1,400
Magnums produced: 150

Alcohol: 11.5%
Acidity: 5.0 g/l
Residual sugar: 0.6 g/l
Bottle size: 0.75 l / 1.5l