The grapes were harvested from the old vines of the vienyardsideAppenheimer Eselspfad. The soil is affected by clay and limestone. Exposition: south-facing slopes.
All grapes are selected and picked by hand at the end of September.
Wild fermentation on skins about 20 days, after pressing the wine mature for 18 months in French oak (25% new oak). Bottling without ant fining and filtration.
On the nose vibrant red fruits, cocoa powder, and dried spice.
On the palate, supple, long, and fruit focused with a finely grained tannin structure. Red Berry flavors with a hint of toasty oak.
Alcohol: 13,0% vol.
Res. sugar: 0,2 g/l
Acidity: 5,5 g/l