How we made it
In 2017 drosophilia suzukii enforced an early harvest. Which didn’t turn into a disadvantage for the wine which fermented reliably within 10 days from juice to wine. Due to the lower (potential) alcohol we were a bit more careful with the stems to not overload it with tannins. It was just enough wine to fill an old 1,400l barrel where this Spätburgunder was aging without racking until March 2019 when it was bottled.
Fact sheet
Variety: Spätburgunder
Location: Volkach
Soil: Shell limestone
Harvest: 21.9.2017
Yield: 45 hl/ha
Grapes fermented on the skins for 10 days
Malolactic fermentation and aging on the lees in old oak from October 2017 to March 2019
Bottled: March 2018
Alcohol: 10.5%
Acidity: 5.5 g/l
Residual sugar: 0 g/l
Total SO2 (nothing added): 4 mg/l
Bottle size: 0.75 l, 1.5l