This vineyard is south-located to Weissburg. Its name after the former outpost of the monastery there. The soil is based on a large limestone rock with a very low circulation of clayey loamy topsoil.
The grapes were carefully hand-selected, de-stemmed and separately fermented on the skins. After 2 to 3 weeks fermentation in open oak vats they were gently pressed. The next maturation was 18 months in small oak barrels. The filling was done without filtering and fining of the wine.
The colour is medium-deep ruby red.
On the nose aroma of liquorice, raspberries, wild berries and tobacco.
On the palate dense but fine, elegant and juicy with very good length and excellent structure.
Great ageing potential.
Alcohol: 13,5% vol.
Res. sugar: 0,2 g/l
Acidity: 6,0 g/l