Wine: After the harvest in mid-October followed by a short maceration period to exhaust the full aroma potential. Partial expansion in a wooden barrel and stainless steel tank. Long yeast contact to promote the creamy Burgundy style.
Creamy and dense, fine fruit, pronounced burgundy.
Soil: For the cultivation of the high-quality burgundy species they use sustainable soils in the single vineyard side Niederháuser Rosenheck. The weathered shale formations are interspersed with loess.
Age of vineyard: 10 years (60hl/ha)
Alcohol: 13,0% vol.
Res. sugar: 3,6 g/l
Acidity: 5,9 g/l