100% Gewürztraminer from 30 year old vines grown in gravelly, silty, sandy soils of morainic origin at 650 meters above sea level. Vinified in stainless steel with maceration on the skins for 12 hours. Aged in stainless steel on the lees for six months before release. Residual sugar: 5g/l. 300 cases produced.

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100% Gewürztraminer from 30 year old vines grown in gravelly, silty, sandy soils of morainic origin at 650 meters above sea level. Vinified in stainless steel with maceration on the skins for 12 hours. Aged in stainless steel on the lees for six months before release. Residual sugar: 5g/l. 300 cases produced.

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100% Gruner Veltliner grown in gravel made of silt and of sand of morainic origin at an altitude of 700m. Slight maceration with the skins, fermentation in stainless steel at 18 degrees C., maturation in steel, the wine remains on the lees for 6 months.

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100% Gruner Veltliner grown in gravel made of silt and of sand of morainic origin at an altitude of 700m. Slight maceration with the skins, fermentation in stainless steel at 18 degrees C., maturation in steel, the wine remains on the lees for 6 months.

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100% Kerner. Bottled in June of the year following the harvest, the wine is both fermented and aged in stainless steel. 835 cases produced annually.

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100% Muller-Thurgau from 25 year old vines planted in gravel made of silt and of sand of morainic origin at an altitude of 650m.  Vinification in stainless steel vessels, fermentation at 18 degrees Celsius, maturation in stainless stees vessels, the wine remains on the lees for 4 months.

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100% Pinot Grigio grown in gravelly limestone soils at 650m above sea level. Fermentation in temperature-controlled steel vats (18-22°C). Maturation for 6 months in steel tanks and a small part in 30 Hl. oak casks.

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100% Riesling grown at 700m in gravelly, silty, sandy soils.  50% of the grapes are harvested normally, with the other 50% harvested 2-3 weeks later.  Vinification occurs seperately in stainless steel at 20 degrees C.  The wine then remains on the lees for 6 months before the lots are blended together.  Residual sugar: 7.2g/l.

 

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Produced from the oldest vines in the vineyard (planted in 1985), which is an anomaly for the region. The grapes are harvested two weeks later than their regular Sylvaner bottling. 50% of the must ferments in large acacia casks and 50% in steel on the lees until the March following harvest.  165 cases produced.

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Produced from the oldest vines in the vineyard (planted in 1985), which is an anomaly for the region. The grapes are harvested two weeks later than their regular Sylvaner bottling. 50% of the must ferments in large acacia casks and 50% in steel on the lees until the March following harvest.  165 cases produced.

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