The second vintage of our “Bat-Nat” has been harvested in September 2016. It’s made of Schwarzriesling / Pinot Meunier growing on shell limestone. The vineyard is pretty much in the middle of our town. We started farming it organically in 2014. And as the vineyard had been treated well before we took over the plants didn’t suffer from that switch – at the cost of a reduced yield.
With 50% of the berries crushed (after destemming) we gave it a skin contact time of 48h before pressing. Fermentation had started already so sedimentation was not an option anymore. We bottled in the end of November with 17g/l of residual sugar and disgorged warmly in July 2017. (Producer’s notes)