0.5 ha. planted in 1999 over thin soils of stony white limestone and gravels. Located in the center of Franken, at above 250m altitude.
Viticulture:
Organic (not certified). Homemade composts and diverse cover crops.
WineMaking:
Grapes are gently crushed, pressed and fermented over native yeasts in 225L and 500L barrels. Malolactic fermentation occurs spontaneously.
Aging:
Aged on fine lees for 12 months in 225L and 500L barrels (5-10% new). Then racked with all the lees into stainless-steel tanks and aged for 4 additional months before bottling.
