Description
Harvest: selective harvest by hand in 20 kg crates on 20th and 23rd October 2021 Maceration time: whole cluster pressing and mash for 24 hours Fermentation: spontaneous fermentation in stainless steel tanks, 6 weeks by 22°C Aging: 10 months on full lees in 600 lt oak barrels and for further 8 months on fine lees in big wood barrels Botteling: 19.04.2023, unfiltered
Certifications
Alcohol
13.5%
Analytical data
dry
1.0 g/l residual sugar
6.1 g/l acidity
Vineyard
Ried Heiligenstein