2016 Spätburgunder

How we made it

The 2016 vintage came with a ridiculous yield due to a massive frost damage earlier that year. A 600l barrel plus a little tank for half a hectare. The grapes were destemmed with 20% of the (dried) stems added back in the must. With only 12 days it was a relatively quick fermentation. The wine remained in the barrel (and the little tank) for 18 months being racked once in July 2017.


Fact sheet

Variety: Spätburgunder
Location: Volkach
Soil: Shell limestone

Harvest: October 2016
Yield: 17 hl/ha
Grapes fermented on the skins for 12 days
Malolactic fermentation and aging on the lees in old oak from October 2016 to March 2018
Bottled: March 2018
Bottles produced: 1,000

Alcohol: 11.5%
Acidity: 4.8 g/l
VA: 0.54 g/l
Total SO2: 6 mg/l
Residual sugar: 0.7 g/l
Bottle size: 0.75 l