This vineyard is sought-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, dr-stemmed and separately fermented on the skins. After 2 - 3 weeks fermentation in open oak vats they were gently pressed. The next maturation was for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
The color in medium-deep ruby red.
On the nose aroma of licorice, raspberries, wild berries and tobacco.
On the palate dense but fine, elegant and juicy with very good length and excellent structure. Great aging potential.
Res. sugar: 0,2 g/l
Acidity: 6,0 g/l