How we made it
After two trickier vintages 2018 was very satisfying. Fantastic grapes and a higher quantity than the years before. As always the grapes were destemmed with 20% of the stems added back in the must. Fermentation took eight days. The wine went into two old barrels for malolactic fermentation and was racked and blended into a bigger barrel in summer 2019 before being bottled in March 2020.
Fact sheet
Variety: Spätburgunder
Location: Volkach
Soil: Shell limestone
Harvest: September 2018
Grapes fermented on the skins for 8 days
Malolactic fermentation in old oak
Racked in summer 2019
Bottled: March 2020
Alcohol: 10.5%
Acidity: 5.7 g/l
Total SO2: 4 mg/l
Residual sugar: 0 g/l
Bottle size: 0.75 l