7.30 ha. planted from 1975 to 2010. Located in western Franken, from 190 to 300m elevation over iron-rich red sandstone soils.
Viticulture:
Organic (not certified). Homemade composts and diverse cover crops.
WineMaking:
35% de-stemmed. Fermentation over ambient yeasts in open wooden vats for 13-17 days followed by pressing with a basket press. Malolactic fermentation occurs through indigenous bacteria.
Aging:
Aged for 16-18 months in 228L used barrels (15% new oak).
