Vineyard: This vineyard is south-located to Weissenburg. Its named 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.
Winemaking: The grapes were carefully hand selected, de-stemmed and separately fermented on the skins. After 2 to 3 weeks fermentation in open oak vats were gently pressed. The next maturation were for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
Wine: Deep ruby red.
On the nose aroma of wild berries, tobacco, black tea and liquorice.
In the palate dense powerful and juicy with very good length and excellent structure. Great ageing potential.
Alcohol: 13,5% vol.
Res. sugar: 0,2 g/l
Acidity: 5,9 g/l