The little sister of the famous Kastanienbusch, a rich riesling from red slate.
Terroir, production method and ripening: The grapes are obtained from the red slate land of Kastanienbusch. The younger vines of the vineyard are used for the wine, but they are at least 20 years old. The grapes are picked by hand and the wine is made with natural methods over time. The skins of the grapes are allowed to drain for 24 hours before fermentation. The wine ferments spontaneously in steel tanks, and the wine is not manipulated at any stage of the production process. Residual sugar 3.8 g/l, acids 8.8 g/l.
Use: With strong and aromatic fish and vegetable dishes.
Description: Ripe and open fruity aroma with stone fruit and citrus typical of the grape. The taste is very dry, but conquered by abundant fruitiness and abundant acidity makes the aftertaste linger.