Full of juicy pear, rhubarb and hint of elderflower, followed by electric acidity and long lingering crunchy finish

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Huxelrebe, Bacchus, Pinot Gris, Weissburgunder, Sauvignon Blanc and a small amount of Riesling

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 11000 bottles

Vinification

Bacchus and Huxelrebe were whole bunch crushed and fermented on the skins individually. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling was pressed directly. The juices was fermented and aged in various size of oak barrels from 1200L to 4500L and a smaller part in stainless steal. After 9 months everything gets blended, bottling without any filtration nor addition of anything.