Varieties: 22% Bacchus (direct press), 57% Müller-Thurgau (partly skin fermented for about a week, partly direct press)
21% Silvaner (partly skin fermented for about a week, partly direct press)
Soil: Shell limestone
How it’s made: One part of the Müller-Thurgau and the Silvaner was on the skins for about a week bringing some herbal flavors to the game. And with 2019 not being a blockbuster year for Bacchus (sunburn, heat damage) its contribution of exotic flavors is smaller than it was for the previous vintage.
Despite the label mentioning 20mg/l of Sulfur added we felt confident going much lower once the blend had been assembled ending up with 5mg/l added the day before bottling.