How we made it
The grapes for our premium cuvée grow on a fairly steep plot close to the winery on young shell-limestone. The top and the bottom soil of the vineyard are more focused on clay, the middle section is dry and rocky. Vines are about 35 years old and have been farmed organically for more than 20 years.
The destemmed grapes always ferment quick being pumped up with nutrition and surrounded by diverse wild yeast populations. In 2017 fermentation took six days. After pressing the wine went into a 600l barrel, a barrique and a tank before it got racked & blended into a relatively new 1200l barrel in summer 2019 (so it comes with a gentle welcome kiss from Franconian oak). Bottled in March 2020.
Location: Kitzinger Eselsberg
Soil: Shell limestone
Fermented on the skins for 6 days
Malolactic fermentation in old oak and steel
Élevage in a 1 year old 1200l barrel
Bottled: March 2020
Acidity: 5.4 g/l
Residual sugar: 0.2 g/l
Total SO2 (nothing added): 8 mg/l
Bottle size: 0.75 l