This vineyard is south-located to Weissenburg. Its named after the former outpost of the monastery there. The soil is based on a large limestone rock with a very low circulation of clayey loamy topsoil.
The grapes were carefully hand-selected, de-stemmed and separately fermented on the skins. After two to three weeks fermentation in open oak vats, they were gently pressed. The next maturation was for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
The wine is deep ruby red.
On the nose aroma of wild berries, tobacco, black tea, and roasted hazelnut.
On the palate dense powerful and juicy with very good length and excellent structure. Great aging potential.
Alcohol: 13,5% vol.
Res. sugar: 0,1 g/l
Acidity: 5,9 g/l