The story of the sheep vineyard

FEATURE REMOVAL AND STORAGE 50% Pinot Noir 50% St Laurent The grapes come from the sheep vineyard in Tattendorf. The grapes are harvested by hand and then very gently tipped into an open tank and stamped there with the feet. Then we wait until the must that has escaped from the crushed grapes begins to ferment. This is called spontaneous fermentation. This runs for about 4 weeks. After the 4 weeks, the mash is pressed and the wine is placed in a wooden barrel. The wine then finishes fermenting in wooden barrels and then remains on the full yeast for 15 months. The unfiltered, low-sulphur wine is then filled into a stoneware bottle.