Origin

This steep 82 hectare (203 acres) site with classic southern exposure possesses a deep soil of eroded grey slate. Wines from the Hubertuslay captivate with expressive minerality in delicate interplay with pronounced fruit.

Vinification

At the end of October, the grapes were harvested and stringently sorted by hand. This resulted in 100% healthy berries, that were gently crushed and macerated for several hours on their aroma- and mineral-rich skins. The must fermented slowly and spontaneously at low temperatures so that the wine’s multi-faceted fruity aromas could develop perfectly. Subsequently, the wine was carefully matured on its lees for an extended period in cask.