In a small vineyard on the west side of the Heiligenstein, between old fruit trees, wild shrubs and fragrant herbs, a few gnarled Riesling vines are growing on the infamous rocky soil. The terraces are narrow, the vines are closely lined up. We carefully tend them by hand, there is no room for a tractor. Here the grapes ripen particularly slowly and are finely concentrated when harvested. We fermented their juice on part of their skins in an open wooden barrel for three days. The fermenting must later flowed into a small stainless steel tank, where the wine rested on the lees for a few months. We finally captured this microcosm in bottles, and with it the unique spice of the Heiligenstein.
Chilled, approx. 12°C