Manual harvest in early September 2020
Vinification: grapes are stomped by feet, 6 hours of maceration on the skin, gentle pressing, spontaneous fermentation in 500 liters wooden barrels, aged several months on the yeast. Bottled with minimal sulphurisation, no filtration.
Alcohol: 12 % vol. Residual sugar: 1.2 g/l Acidity: 5.5 g/l
Organic status: produced biodynamically according to Respekt, certified by AT-BIO-402