In 2015 we got the opportunity to purchase the grapes from an (organically farmed) old Spätburgunder vineyard. We made a contract right away to get them for a few more years. They were just picture-perfect with a cracking acidity and just the right amount of sugar. The grapes were destemmed with 20% of the stems added back in the must. Fermentation took place in our yard. It was a cold fall so it took about three weeks until sugar had been converted into alcohol. Gentle pressing, aging in old oak. Bottled unfiltered and without the addition of SO2. – 2Naturkinder
