Idiosyncratic, structured and complex, yet juicy, energetic and drinkable, this skin-macerated Silvaner is one seriously impressive wine. The grapes come from the Julius-Echter-Berg, a sloped Grand Cru vineyard outside the Franconian town of Iphofen, Laura's hometown, where the vines root deep in the region's famous Gipskeuper soil (grey-brown marl).
The fruit was hand-picked, spontaneously fermented and macerated on its skins for 4 weeks, before being aged on its full lees for 12 months in old 600L barrels. It was then bottled unfiltered and unfined, with a minute dose of sulphites, and aged a year in bottle. It's a wine made with attention to detail, love of experimentation and courage - bursting with lengthy exotic, zesty and spicy notes, balanced by polished tannins, crisp acidity and a ton of depth. A mistifying bottle that will keep you coming back for more.
|Vinification:||Fermented and aged in old barrels (600L)|
|Sulphites:||20 mg/L added.|
|Soil:||Gipskeuper (grey-brown marl)|
|Location:||Julius-Echter-Berg | Iphofen | Franken | Germany|