Subtle white pepper on the nose. Palate is mellow and integrated. Characteristic Silvaner spice herbaceous and stone fruit on the finish. The pepperiness stays with you.
Three selected harvests, whole bunches are crushed and left in 300-litre boxes for three to six days, for cold maceration. Pressed and left in barrels for 11 months. No filtration, fining and added sulphur. Aged in German oak barrels.
Sulphur: None added
Soil: very rocky limestone
Yield: 30 hl/ha