Vineyard: Different vineyards around Ruppertsberg, Frost and Deidesheim.
Soil: Sand, loam, clay, rocky sandstone, basalt, limestone.
Harvest: Selective picking at the beginning of October.
Cellar: The grapes were softly pressed and the must settled for 24 hours. The fermentation was 100% in stainless steel.
Nose: Typical Riesling fruit like lime juice, apple and white peach.
Palate: Elegant with fresh acidity and minerality.
Alcohol: 12,0% vol.
Res. sugar: 5,7 g/l
Acidity: 7,6 g/l