How we made it
This is only the third time we gave this wine a shot. With our own Regent vineyard struggling we also picked some biodynamically farmed grapes from a friend. Whole bunches were covered with destemmed & crushed berries. The must fermented to juice within two weeks and was left to macerate for another week before it was pressed and gently moved to old barriques. It inherited a noticeable but elegant wood flavor despite the age of those barriques. It’s a unique cuvée in our portfolio with warmth, fruit and body but still low in alcohol. It was not racked before bottling which took place in March 2020.
Fact sheet
Variety: Regent
Location: Theilheim
Soil: Shell limestone
Harvest: September 2018
Malolactic fermentation and aging on the full lees in old barriques
Bottled: March 2020
Alcohol: 11.5%
Acidity: 5 g/l
Total SO2: 6 mg/l
Residual sugar: 0 g/l
Bottle size: 0.75 l