On the western brim of Forst. This vineyard had belonged to a Jesuit abbey up to 1792, then the Jordan Family bought it from the monks.
The grapes were picked by hand, then pressed over 6 hours to let it settle to 24 hours. Fermented in a traditional oak barrel (Stückfass) of 1200 liters.
On the nose are flint, exotic fruits, peach, and lime.
On the palate is very mineral with fresh acidity. The wine remains long on the palate.
Soil: Sandy loam, sandstone rocks, a high concentration of iron in the soil, party basalt.
Food recommendation: Enjoy it with fish, seafood and white meat.
Alcohol: 13,0% vol.
Res. sugar: 4,5 g/l
Acidity: 7,8 g/l