How we made it
The grapes for this Silvaner Pet-Nat were harvested in September. The vineyard has been farmed organically for 2 years now. The shell-limestone soil has a a fat, fertile clay layer letting the vines grow extraordinarily strong. So strong that the vines are very tricky to manage. Besides the Bacchus and the Heimat Silvaner vineyard this is the most work-intense one so the yield has its price. The grapes were destemmed, and pressed over night. The juice sedimented over night too and was then fermented in the tank. It was bottled with a little less than 10 g/l residual sugar and we ended up with 2.2 bars. It’s undisgorged and bits of tartaric acid might stick in the bottle neck of some bottles.
Fact sheet
Variety: Silvaner
Soil: shell limestone
Harvest: 26.09.2016
Yield: 72 hl/ha
Slowly pressed over night in a pneumatic press
Bottled: October 2016
Bottles produced: 3,200
Alcohol: 11%
Acid: 5.1 g/l
Total SO2 (nothing added): 4 mg/l
Residual sugar: 0 g/l (at least most bottles)
Bottle size: 0.75 l