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A slightly southeastern-facing ridge. The site with the heaviest and deepest loamy topsoil and a very high clay content. Here is where our Blaufränkisch vines planted in 1960 grow. The soil is rich in iron, which can be seen clearly in the rust-brown patches throughout. The dense loamy layer always provides the roots with enough water. Our coolest soil.
The water in the soil gives the wine its freshness and delicate acidity. The clay imparts a round palate with an enormously long finish. Ripe berry aromas with plenty of spice. A well-balanced wine that also radiates this sense of calmness.
Selective hand harvest. Open spontaneous fermentation in 500l barrels, pressing after 20 days of maceration, natural malolactic fermentation in 500l oak barrels, ageing for 24 months in 500l barrels.