How we made it
The grapes for one of our favorite wines 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 2018 The major batch was a regular, destemmed skin-ferment (for about a week). Two little tanks were versions of carbonic maceration. After pressing the wines were blended into a two year old 1.200l barrel. Racked and bottled in March 2021.
Location: Kitzinger Eselsberg
Soil: Shell limestone
Major batch fermented on the skins for about a week, carbonic maceration for two smaller batches
Malolactic fermentation and aging in a two year old 1.200l barrel
Bottled: March 2021
Acidity: 5.6 g/l
Residual sugar: 0 g/l
Total SO2 (nothing added): 8 mg/l
Bottle size: 0.75 l