2019 Kallstadter Steinacker Spätburgunder | dry | VDP ERSTES GEWÄCHS
EUR 32,00
/0.750 Liter bottle size
EUR 42,67 pro Liter
incl. 19 % VAT excl. shipping costs
...leider ausgetrunken
Product.Nr. 11718 | bottle size
Allergen content:
enthält Sulfite
Alcohol Vol.%:
13.0
Vineyard |
Kallstadter Steinacker
Wine type | Rotwein
Grape Variety | Spätburgunder
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Wine type | Rotwein
Grape Variety | Spätburgunder
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Soil:
Kalksteinboden
Grape Variety:
Spätburgunder
Quality:
Deutscher Qualitätswein
Vintage:
2019
Style:
trocken
Growing area :
Pfalz
Alcohol Vol.%:
13.0
AP No. (german sensoric approval):
51132172421
bottle size:
0.750 Liter
Maturity/Drink:
2023 bis 2029+
wine description
2019 Kallstadter Steinacker Spätburgunder | dry | VDP ERSTES GEWÄCHS
VDP.ERSTE LAGE: 2019 Kallstadter Steinacker Spätburgunder | dry
Origin:
The coolest and at the same time barren location owned by the winery. The vines stand on limestone soils that hardly store any water. The influence of the Palatinate Forest can be felt here, which brings wind and night coolness.
Vineyard work:
Sowing buckwheat, clover and radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, clipping of the grape zone.
Vinification:
The grapes are picked by hand, sorted again and destemmed in the winery. Without pumping, the grapes go into their wooden fermentation vats, the "cuves", with a proportion of whole, not destemmed grapes. After a short maceration time, the mash ferments spontaneously with natural yeasts. Aging in new and used barriques for 18 months.
Origin:
The coolest and at the same time barren location owned by the winery. The vines stand on limestone soils that hardly store any water. The influence of the Palatinate Forest can be felt here, which brings wind and night coolness.
Vineyard work:
Sowing buckwheat, clover and radish to root the soil and attract beneficial insects. Incorporation of horse manure as a natural fertilizer. Manual removal of double shoots, clipping of the grape zone.
Vinification:
The grapes are picked by hand, sorted again and destemmed in the winery. Without pumping, the grapes go into their wooden fermentation vats, the "cuves", with a proportion of whole, not destemmed grapes. After a short maceration time, the mash ferments spontaneously with natural yeasts. Aging in new and used barriques for 18 months.
