For the cultivation of the high-quality burgundy species we use our sustainable soils in the single vineyard site Niederhäuser Rosenheck. The weathered shale formations are interspersed with loess.
Harvest in mid-October followed by a short maceration period to exhaust the full aroma potential. Partial expansion in wooden barrel and stainless steel tank. Long yeast contact to promote the creamy Burgundy style.
Creamy and dense, fine fruit, pronounced burgundy.
Alcohol: 13,0% vol.
Res.sugar: 4,6 g/l
Acidity: 5,8 g/l