Vinification: Grapes are
crushed, 2-3 hours on skins,
pressed, sedimented for 24hrs,
gravity fed into steel tanks
where fermentation takes 5-6
weeks with its natural yeasts
4 months lees contact prior to
light filtering and light sulphur
addition prior to bottling.
Winemaker: Jan Matthias Klein
Region: Kröv, Mosel, Germany
Grapes: 100% Riesling
Alcohol: 11.5%
Sweetness: dry, 5g residual
sugar
Sulphur: 62mg/l
Suitable for vegans: Yes
Altitude: 150m
Total Area Farmed: 9 hectares
Soils: blend of different
vineyards - grey slate/
limestone/ blue slate
Age of vines: 8-40 years
