How we made it
One of the few vineyards we actually own is situated in Rödelsee, 15 minutes away from the winery. It was the last vineyard going into the conversion to organic farming in 2016. It’s in the middle section of the hill (called Schwanberg) with a gentle slope and an extraordinary soil. The grapes are beautiful and there are a lot of them.
They were harvested in October towards the end of harvest season when fall had seriously kicked in with lower temperatures. This led to a very cold must (the grapes were destemmed and crushed) macerating for a week before fermentation finally (but slowly) started kicking in. After ten days the must was pressed and the wine finished fermentation in a steel tank where it remained until bottling.
Yield: 130 hl/ha
Grapes fermented on the skins for 10 days
Malolactic fermentation and aging on the lees in steel
Bottled: July 2017
Bottles produced: 2,500
Acidity: 5.2 g/l
Residual sugar: 0 g/l
Total SO2: 5 mg/l
Bottle size: 0.75 l