Origin:
From 40- to 60-year old Portugieser vines, rooting deep in the warm soils of Freinsheim.
A perfect place for this historic local variety.
Vineyard work:
Buckwheat, radish and clover penetrate the soil and attract useful animals. Horse dung fertilizes the soil naturally. Suckers removed in spring and careful leave removement during summer.
Vinification:
Wild yeast fermented with 100% whole cluster, 18 month on the lees in concrete egg and amphora.
No filtration. No fining and minimal sulphur at bottling.
Character:
Spicy and intense.
€ 18.000.75 L (€ 24.00/L) 12.5 % vol. alc. Qualitätswein b. A. (Pfalz) Certified Organic (DE-ÖKO-022)
