This vineyad 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 seperatelyfermented on the skins. After 203 weeks fermentation in open oak vats they were gently pressed. The next maturation were for 18 months in small oak barrels. The filling was done without filtration on fininf of the wine.
Medium deep ruby red.
On the nose aroma of wild berries, tobacco, black tea and roasted hazelnut.
On the papatedense powerful and juicy with very good length and excelent structure. Great ageing potential.
Alcohol: 13,5% vol.
Res. sugar: 0,1 g/l
Acidity: 6,1 g/l