Different vineyards around Ruppertsberg, Frost, and Deidesheim.
Soil: Sand, loam, clay, rocky sandstone, basalt, limestone.
Selective picked at the beginning of October.
The grapes were softly pressed and the must settled for 24 hours. The fermentation was 100% in stainless steel.
On the nose apple, white peach and a lot of exotic flavors, fresh and young.
On the palate light and easy Riesling with good acidity, minerality, and good finish.
Alcohol: 12,0% vol.
Res. sugar: 6,6 g/l
Acidity: 7,5 g/l