How we made it
The 2017 harvest of the red “Fledermaus” was one of the most painful experiences we’ve had yet. The grapes were beautiful on the outside but many of them had acetic acid rot inside. Every grape had to be cut in half and examined, much went to the ground. It took us three days but the effort paid off and we ended up with a beautiful clean wine.
It’s made of Schwarzriesling / Pinot Meunier growing on shell limestone. The vineyard is pretty much in the middle of our town. We started farming it organically in 2014.
Due to the acetic acid the destemmed berries were macerated for four days only. After pressing the wine finished fermentation in a steel tank and rested on the full lees until it was bottled in July 2018.
In 2014 we took over this vineyard from a colleague. There is a neat cottage in the middle of it which just looked like a perfect home for bats. Together with local bat hero Christian Söder we developed the idea of a cycle: we get guano from local bat colonies – a wonderful fertilizer. In the vineyard we have several bat boxes installed to offer opportunities for those lovely animals to hang out. In return we give a share of the revenue back to the bats via the Landesbund für Vogelschutz. The bat on the label is the grey long-eared bat which has become very rare in our area. It’s also incredibly cute and we want to help it stay around.
Variety: Schwarzriesling / Pinot Meunier
Location: Kitzinger Eselsberg
Soil: shell limestone
Yield: 30 hl/ha
Maceration for 4 days
Malolactic fermentation and aging on the lees in steel
Bottled: July 2018
Bottles produced: 2,500
Alcohol: 11.5 %
Acid: 5.4 g/l
Total SO2 (nothing added): 6 mg/l
Residual sugar: 0 g/l
Bottle size: 0.75 l