The grapes stem from vineyards in Appenheimand Gau-Algesheim. The soil consists of marl and chalk. Exposition is south facing on mid to steep slopes.
Harvest is being done by hand depending on the ripeness of grapes.
An optimal expectation of aromas is being achieved by grinding grapes straight after picking and letting them rest for a few hours at the winery. After gentle pressing, the juice ferments with wild yeasts party in stainless steel. The wine will be bottled in spring after 4 months on the yeast.
On the nose there are aromas of peach and lime. On the palate there is a very delicate with juicy minerality. A precise exchange of acidity and fruit results in a refreshing, light Riesling with finesse.
Alcohol: 12,0% vol.
Res. sugar: 4,8 g/l
Acidity: 7,5 g/l