The goal of this wine was to express the classic “White Burgundy” with maturity and finesse. The wine was spontaneously fermented and rested in 400L Neutral French Oak tonneaus. Fermentation lasted for 45 days. The wine was racked to the fine lees after primary fermentation and then went through malolactic fermentation slowly over nearly 2 months. “Bâtonnage” three times, once every month or so.
Aufgrund des hügeligen Charakters der Landschaft wird Rheinhessen auch das “Land der 1.000 Hügel” genannt. Die Böden bestehen hauptsächlich aus Löss, aber auch aus Sand, Mergel, Kalkstein, Ton, Rotliegend, Braunerde, Quarzit und Porphyr.