Heidi Schröck & Söhne Gelber Muskateller
Vineyards: Sourced from multiple vineyards around the village of Rust
Soil: Sandy, loamy soils with a various proportion of gravel
Production: Fermented on the skins for 5 days, then 9 months in Acacia casks of 1500 and 2000 liters
Alcohol: 13.0 %
It is not known for certain how long Gelber Muskateller has been in the Rust vineyards. We do know that this grape variety used to be called Weirer. This name comes from Weihrauch (frankincense) because the nutmeg scent is so prevalent.