A blend of Pinot Noir (Sp tburgunder) ; Lemberger (Blaufr nkisch) from the young vines of several sites around the village of Michaelsberg. The wine is made from whole cluster pressing in a cool, controlled fermentation in stainless steel. The wine
No destemming, crushed and pressed, with some skin contact, but depends on the vintage. In 2017 it was minimal. Naturally fermented in stainless steel and in steel on the full lees for 5-6 months before racking and bottling. There is no lees stirring here
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