The grapes stem for a very old and special vineyard Appenheimer Hungertgulden. From the coral reefs of the prehistoric sea Marl and chalk stone developed over time and characterise.
The steep, south-west facing vineyard with high carbonate helps the grapes in their slow ripening process and delivers a wine with a cutting edge minerality and clarity.
Late harvest takes place depending on ripening level in stages bt hand. Optimal extraction of aromas is being achieved by grinding grapes straight after picking and letting them rest for 48 hours at the winery. After gentle pressing, the juice ferments with wild yeasts partly in big wooden casks. After 8 months on the yeast, the wine was bottled in the summer.
On the nose aroma of fresh peach and apricot paired with a spicy note of tea and tobacco. Minerality and earthy notes add to the taste experience. Very complex and dense fruit. After airing, the full aroma of ripe fruit develops. A long, impressive finish is helped by a cool smokey minerality.
Alcohol: 13,0% vol.
Red. sugar: 3,5 g/l
Acidity: 6,9 g/l