2019 SAUMAGEN Spätburgunder GG
EUR 69,00
/0.750 Liter bottle size
EUR 92,00 pro Liter
incl. 19 % VAT excl. shipping costs
...leider ausgetrunken
Product.Nr. 11714 | bottle size
Allergen content:
enthält Sulfite
Alcohol Vol.%:
13.0
Vineyard |
Kallstadter Saumagen
Wine type | Rotwein
Grape Variety | Spätburgunder
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.GROSSE LAGE
Wine type | Rotwein
Grape Variety | Spätburgunder
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.GROSSE LAGE
Soil:
Kalkmergel | Kalkstein
Grape Variety:
Spätburgunder
Quality:
Deutscher Qualitätswein
Vintage:
2019
Style:
trocken
Growing area :
Pfalz
Alcohol Vol.%:
13.0
AP No. (german sensoric approval):
51132172621
Bottel cap:
Naturkork
bottle size:
0.750 Liter
Maturity/Drink:
2025 bis 2038+
wine description
2019 SAUMAGEN Spätburgunder GG
VDP.GROSSE LAGE|VDP.GROSSES GEWÄCHS: 2019 Kallstadt SAUMAGEN Spätburgunder GROSSES GEWÄCHS | dry
Origin:
One of the most traditional locations in the Palatinate. In the small valley basin that opens to the south and south-east, the limestone marl prevails, mixed with numerous limestones. The best conditions prevail here: wind, warmth and nocturnal coolness in the right amount.
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:
One of the most traditional locations in the Palatinate. In the small valley basin that opens to the south and south-east, the limestone marl prevails, mixed with numerous limestones. The best conditions prevail here: wind, warmth and nocturnal coolness in the right amount.
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.
