Origin

The approximately 63-hectare steep vineyard along the Saar, with a southwest-facing orientation, features soils composed of greywacke and grey slate, quartzitic sandstone, and milky quartz. Wines from the Ockfener Bockstein are powerful and full-bodied, yet typically finely spiced, with a distinctive interplay of yellow fruit and minerality.

Vinification

The grapes were carefully hand-harvested and rigorously selected at the end of October. This resulted in 100% healthy fruit, which was gently crushed and macerated for several hours on the aroma- and mineral-rich skins. The must was then slowly and coolly fermented using natural yeasts, allowing the wine’s complex, fruity aromas to fully develop. This was followed by gentle aging in large wooden casks and extended lees contact after fermentation.