The grapes were
destemmed and underwent
a short 12 hour maceration
before being pressed. The
fermentation kicked off in steel
tanks and the wine was bottled
once it hit about 15g of residual
sugar, as per the ancestral/
pet nat method. Fermentation
finished in the bottle which
gives it its natural bubbles.
The wine was then disgorged
in early spring prior to release.
Made with zero additions.
Winemaker: Jan Matthias Klein
Region: Kröv, Mosel, Germany
Grapes: 100% Riesling
Alcohol: 11%
Sulphur: no added sulphites
Suitable for vegans: Yes
Altitude: 120m
Total Area Farmed: 9ha
Soils: Limestone/ Clay
Age of vines: 20+ yrs old
