Vineyard: On the western brim of Forst, this vineyard belong to the Jesuit Abbey until 1792, when the Jordan Family bought it from the monks.
Tasting notes: This dry Riesling is very mineralic, has a with fresh acidity and long finish. On the nose, it is a typical Riesling with peach, apple, mandarin and citrus aromas.
Soil: Sandy loam, sandstone rocks, high concentration of iron in the soil, sandy basalt.
Winemaking: The grapes were picked end of September. After a gentle pressing it fermented 2/3 in traditional oak barrels and 1/3 in stainless steel. The wine was kept on the yeast until bottling in July.
Food recommendation: Perfect with seafood and poultry.
Alcohol: 12,5% vol.
Res. sugar: 0,9 g/l
Acidity: 9,1 g/l