The grapes are grown in a little side valley of the Nahe river. Vineyards are very steep here and absolutely southbound. The soil slightly red in colour, which is an indication for ferrous oxide, a substance that is responsible for the development of peach and apricot aromas.
The grapes were picked in the middle of October, fermented with indigenous yeast and the wine matured in huge oak casks.
This wine goes best with light meat, lean pork and veal.
Alcohol: 12,5% vol.
Res. sugar: 5,0 g/l
Acidity: 7,0 g/l