You can expect the unexpected!
Vinification Perfect, fully ripe grapes from the Riede Hausberg are selected by hand in mid-October – early November. Minimum yield. The grapes are destemmed and left on the mash for 10 - 12 hours (maceration time). The slow fermentation in 500l oak barrels with the grape's own yeast gives the wine its special style and character. Batonage (stirring up the yeast) is used in a targeted manner to develop the full potential. It can (according to our taste) take 18 - 24 months until bottling. Minimal movements, gravity & lots of time!