Origin

This steep 21 hectare (52 acres) southwest-facing site possesses sturdy, dark slate soil. Wines from the Schlossberg are pithily concentrated, with animating acidity and minerally finishes.

Vinification

The grapes were harvested at the end of October and strictly sorted by hand. The fully ripened berries were gently crushed and briefly macerated on their skins, which are rich in aroma and minerals. The must fermented slowly and spontaneously at low temperatures, so that complex fruit aroma could develop perfectly. It then received an extended stay on its lees in stainless steel tank.