2020 Kallstadter Steinacker Riesling trocken | VDP.ERSTE LAGE
EUR 24,00
/0.750 Liter bottle size
EUR 32,00 pro Liter
incl. 19 % VAT excl. shipping costs
...leider ausgetrunken
Product.Nr. 11717 | bottle size
Allergen content:
enthält Sulfite
Alcohol Vol.%:
12.0
Vineyard |
Kallstadter Steinacker
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Wine type | Weißwein
Grape Variety | Riesling
Growing area | Pfalz
VDP Member since | 2015
VDP.Classification | VDP.ERSTE LAGE
Soil:
Kalk- und Kalkmergelboden
Grape Variety:
Riesling
Quality:
Deutscher Qualitätswein
Vintage:
2020
Style:
trocken
Growing area :
Pfalz
Alcohol Vol.%:
12.0
AP No. (german sensoric approval):
51132172021
bottle size:
0.750 Liter
bottle shape:
Schlegel
Maturity/Drink:
2021 bis 2029+
wine description
2020 Kallstadter Steinacker Riesling trocken | VDP.ERSTE LAGE
VDP.ERSTE LAGE: 2020 Kallstadter Steinacker Riesling | dry
Origin:
The coolest and at the same time barren location in our possession. Here the vines stand on limestone and limestone marl soils, which 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, pricking out for ventilation of the grapes.
Vinification:
After hand-picking, the grapes are gently pressed as whole grapes. The must ferments spontaneously with natural yeasts. The wine matures in stainless steel and in half-length barrels for 10 months on the full lees.
Origin:
The coolest and at the same time barren location in our possession. Here the vines stand on limestone and limestone marl soils, which 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, pricking out for ventilation of the grapes.
Vinification:
After hand-picking, the grapes are gently pressed as whole grapes. The must ferments spontaneously with natural yeasts. The wine matures in stainless steel and in half-length barrels for 10 months on the full lees.
