Vineyard: Grown on rare limestone soil around Schweigen, on the German side. The vines are 17 to 38 years old.
Cellar work and fermentation: The grapes were hand harvested, selected and destemmed.
The juice was fermented in big and small oak-barrels separated.Before pressing, the grapes were macerating for 14 to 21 days to extract all the flavours and aromas from the grape-skins into the juice. The further maturation took place for 16 months in small oak barrels. Bottling without filtration and fining.
Tasting notes: A pleasant, clear ruby red wine. In the nose it has aromas of wild berries, tobacco, spices and forest floor. On the palate, it is juicy and elegant, with good length and structure.
Alcohol: 13,5% vol.
Res. sugar: 0,3 g/l
Acidity: 5,7 g/l