100% Riesling-Silvaner


 Tasting:
 Elderflower, nice acidity, lemon


 Vineyard:
 Almost 40-year-old Riesling-Silvaner vines


 Vinification:
 Very early harvest in early September to preserve natural freshness and lightness,
 Very gentle whole-bunch pressing (champagne program), spontaneous fermentation to approximately 25 g/l of natural residual sugar in a stainless steel tank. Bottling from the tank into Crémant bottles for further fermentation in the bottle.
 Aged on the lees in the bottle for 5 months. Rigged by hand.
 Disgorged at the end of April of the following year, without sulfur and without dosage.


 Details:
 Residual sugar (g/l): approx. 0
 Alcohol by volume: 11
 Bottles produced: 1300