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Our Notes: The vineyard in Sarasdorf was planted in 2000. The soils are a mix of gravel, loess and loam. The fruits are handpicked in small crates and selected on the sorting table. 80% of the grapes are destemmed and crushed and stomped by foot. Fermented with native yeasts, they are gently pressed, then matured in 500-liter oak barrels for 14 months. No additives, no cultivated yeasts or enzymes, and no fining. Lively texture, wonderful silky balance. Good aging potential. Pairs with lamb, duck or game.