Protected by an old quarry, the Burgweg location has a unique microclimate. The Burgweg was selectively harvested by hand on September 27, 2023 at 90° Oechsle. The grapes were crushed and refrigerated overnight for maceration (15 hours). The following day, the mash was pressed and divided into stainless steel and used wooden barrels for fermentation. The fermentation was partly spontaneous. After fermentation, the wine remained on the fine lees for a good half year. The assemblage took place in June 2024 before the wine was bottled at the beginning of July 2024. Once again this year, the Burgweg shows intense concentration and fine notes of yellow fruits and the subtle minerality of limestone.
In the wake of Donnersberg, the Schwarzer Herrgott vineyard benefits from its massive limestone soils and rare southern exposure. While the Burgweg was being processed in the cellar, the harvesting team selectively picked the grapes for Schwarzer Herrgott by hand at 90° Oechsle on September 28, 2023. The grapes were crushed and pressed directly. In contrast to the Burgweg, the fermentation took place at Schwarzer Herrgott with lees - three quarters in stainless steel, one quarter in wood. The fermentation took place spontaneously. After fermentation, this wine also remained on the fine lees for a good half year. The individual batches were also combined here in June 2024 and then bottled at the beginning of July 2024. This year, the wine presents distinct notes of flint and distinctive bite. The fruit is currently still discreetly in the background.
