Riesling, Silvaner, Müller-Thurgau, Pinot Blanc, Scheurebe and Ehrenfelser
WineMaker:
Kai Schätzel
Vineyard:
From a blend of parcels planted over red slate, limestone and loess. Density of 12,000 vines/ha.
Viticulture:
Organic and biodynamic (certified Ecofeuille and Demeter).
WineMaking:
Pinot Blanc and Müller-Thurgau can be co-fermented; the other varieties are vinified separately. Grapes are foot-crushed, macerated for 3 days and pressed for 12 hours. Then fermented over ambient yeasts. Complete malolactic conversion.
Aging:
Aged for 10-11 months in older barrels under floor.
Bottling:
Neither fined nor filtered. Bottled without added SO2.
