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Vineyard Information
Location: Wagram, Großriedenthal, Kronberg
Altitude: 325-335 meters
Soil: Drifted loess
Year the vines were planted: 1988 and 1999
Yield: 40 hl/ha
Agricultural method: Certified Organic
Winemaking process
Harvest date: Early October
Harvest method: hand-harvested in the early October, sorted and de-stemmed
Type of Yeasts used: ambient
Fermentation vessel: stainless steel
Fermentation temperature: controlled at 19°C
Skin contact duration: 80% for 5 hours, then pressed and fermented in stainless steel; 20% is crushed and left fermenting with the skins for 30 days, then pressed into stainless steel
Maturation period: 4 months in stainless steel
On the lees: until January
Unfined and unfiltered