Full of juicy stone fruit, mango and lychee, followed by electric acidity and long lingering crunchy finish

Winemaker | Andi Mann

Region | Rheinhessen, Germany

Variety | 30% Scheurebe, 30% Müller-Thurgau, 30% Huxelrebe and 10% Sylvaner

Viticulture | Organic certified, Biodynamic practices

Soil | Limestone and Porphyr

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 11000 bottles

Vinification

The grapes were whole bunch crushed and fermented on their skins for 10 days before pressing. The juices then aged in large oak barrels from 2400L. After 1 year everything gets blended, bottling without any filtration nor addition of sulphur.