How we made it
The 2015 harvest of the Heimat Silvaner vineyard led to the best wine we’ve ever produced. Picked in September 2015 the wine was finally bottled in July the year after. The Silvaner grapes for this wine grow in a 30 year old organic vineyard on shell limestone and Keuper. The grapes were crushed and fermented on the skins for 10 days. Different to the year before was a more oxidative approach during that period of time. Removing juice from the must – a common red wine technique – increased the density. We gently pressed them with 1bar and filled the juice in the same old barriques we used the year before. Remaining on the full lees until bottling week malolactic fermentation and yeast contact contributed to the character. The wine was bottled unfiltered and without the addition of SO2.
Fact sheet
Variety: Silvaner
Location: Kitzinger Eselsberg
Soil: shell limestone, Keuper
Harvest: 28.09.2015
Yield: 40 hl/ha
Grapes fermented on the skins for 10 days
Malolactic fermentation and aging on the lees in an old barrique from October 2015 to July 2016
Bottled: July 2016
Bottles produced: 700
Alcohol: 11.5%
Acidity: 4.9 g/l
Residual sugar: 0.5 g/l
Bottle size: 0.75 l