Vinification: The grapes
are destemmed and then
fermented in open steel vats.
Fermentation lasted around
18 days but the grapes stayed
on the skins for 4 weeks. After
pressing the wine is then
transferred to a 1000L Fuder
(40-yr old oak barrel) where
it ages for 12 months prior to
bottling. This vintage was also
blended with 10% of barrel-
aged Pinot Noir from the 2018
vintage, so technically it’s a
non-vintage blend but very
much 2020 dominant. Unfined,
unfiltered, zero added sulphur.
Winemaker: Jan Matthias Klein
Region: Kröv, Mosel, Germany
Grapes: 100% Spatburgunder
(Pinot Noir)
Alcohol: 12%
Sulphur: no added sulphites
Suitable for vegans: Yes
Altitude: 150m average
Total Area Farmed: 9ha
Soils: Limestone + Clay in one
parcel, Grey Slate in another
Age of vines: 30 yrs average
