8g acid, 5g/l RS. Vinified 85% in steel and 15% in large stuckfasse for about four months. Wildly aromatic, intensely citric, and “serious” for an entry-level wine.
Dark in color, deep and alluring in its aromas. 40% new oak contributes wood, leather, and dark chocolate bark notes on top of a ripe black cherry palate. Focused, young, and great. “For a village wine the concentration and vibrancy are breathtaking...” -Stuart Piggott
Vinification:The fully mature grapes are hand-picked at the ideal moment of ripeness during the harvest season. After they are sorted, destemmed and crushed in wine cellar. The must is fermented spontaneously on the skins for 3-4 weeks. The cap is punched down manually three times each day (pigeage...
This small-production Silvaner is picked from the younger vines of Probstey and Hölle (both Grand Cru’s). from sandier soils. Matured in 500L barrels and larger stuckfasse. “Really something for the sommelier,” says Christophe. Pungent, varietally true aromas of green vegetables, salty minerals and...