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fermentation in "Halbstückfass" (6001 wooden barrels)
This dry Riesling has fruity aromas of ripe pear and yellow peach
Vinification: The grapes for this Spätburgunder were carefully selected and de-stemmed by hand
The restrained fermentation and the further expansion took place in stainless steel tanks
apricots and quinces
Becker 2020 Kammerberg Spätburgunder Grand Cru dry 2018 fermentation in "Halbstückfass" (6001 woodenVineyard: This vineyard is south location to Weissenburg. The soil is based on a large limestone rock with a very low circulation of clayey loamy topsoil. Vinification: The grapes were carefully hand selected, de stemmed and seperately fermented on the skin. After 2 to 3 weeks fermentation in oak vats, they were gently pressed. The next maturation were for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
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