Grown on rare limestone soil around Schweigen, on German and French side. The vines are 14 to 35 years old.
The grapes were hand harvested, selected and de-stemmed. The juice was fermented in big and small oak-barrels separately. Before pressing the grapes were macerated for 14-21 days to extract all the flavours and aromas from the grape-skins into the juice. On lees for almost 16 months after fermentation to gain even more flavour and complexity through the lees-contact.
The filling was done without filtration and fining.
Pleasant, clear ruby colour with dark reflections.
In the nose scent of wild berries, tobacco, spices and forest floor.
On the palate juicy, elegant with good length and structure.
Alcohol: 13,5% vol.
Res. sugar: 0,3 g/l
Acidity: 5,8 g/l