Steinkauz
Our Silvaner Pet-Nat comes from one of our old Silvaner vineyards. In this limestone site, we typically harvest in two passes. The first is an early pick for a more acidic batch—those bunches go straight into the press. For the second pick, we destem, crush, and let the grapes macerate on the skins for a couple of days. After pressing, we blend both juices and bottle the wine with 9 g/l of residual sugar.
Once fermentation is complete, we disgorge by hand—gently and warmly—the following spring.
The result is an earthy and deep Pétillant Naturel, with citrusy, herbal notes. Refreshing, yet complex—and it ages beautifully.