Information on location and soil

Loess-loam soil; The grapes were harvested by hand in the second harvest in the Sauberg vineyard.

Information on maturation

Part of the grapes was fermented open on the skins with subsequent straining of the juice and ageing in small, used wood (225L). The other part of the grapes was pressed and fermented spontaneously in new wood (225L). Both barrels underwent malolactic fermentation and were stirred weekly (batonnage) until February. Further maturation in barrel until September 2021, then drawn from lees storage into steel tank and stored until manual, unfiltered bottling in January 2022.


Scent of honey and melon, as well as ripe yellow pears, stewed fruit.


dry, medium body with fine tannin structure, round, good length

Food recommendation

Roasted calf's liver on mashed potatoes, grilled summer vegetables (peppers, tomatoes, aubergines and courgettes) on polenta; scampi


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