Hand-picked ripe and healthy grapes in three selection rounds. After a maceration period of 2 hours, the grapes were gently pressed under low pressure. Fermentation and maturation took place in...
Pinot Gris – flanked by Roussanne, Grenache Blanc & Pinot Blanc. Harvest of ripe and healthy grapes with an average maceration time of 2 hours, gentle pressing under low pressure,...
Manual harvest of ripe and healthy grapes followed by traditional mash fermentation over a period of 18 days. After pressing, the wine matured at a constant cool cellar temperature for...
For the Chardonnay JOHANNISKREUZ, the grapes are harvested from mountain locations below the edge of the Haardt. Here they are exposed to the elements on all sides and have been...
Harvest of ripe and healthy grapes with an average maceration time of 4 hours, gentle pressing under low pressure, followed by fermentation in stainless steel tanks without external intervention (fining,...
Manual harvesting of ripe and healthy grapes on 3 October, traditional mash fermentation in wooden fermentation vats followed by a standing time of 8 days, gentle pressing under low pressure,...
The Saumagen lies in the middle of a unique limestone basin and is one of the most important “Grand Cru” locations in the Palatinate. Limestone dominates the valley basin, which,...
Hand-picked grapes of the estates’ oldest Merlot and Cabernet Franc vines, maceration period of 8 days, gentle pressing followed by traditional mash fermentation in wooden fermenting vats and maturation in...
Hand-picked grapes, traditional maceration in a wooden fermenter, resting period of 20 days, gentle pressing, storage in 60% new and 40% perennial French oak barrels. Dark purple almost black in...
