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Produzent Small Zalze
Vinifikation The various vineyard blocks were harvested at optimum ripeness and vinified separately. After careful selection in the vineyard, the grapes were hand-sorted at the winery, so that only the best fruit was vinified. After destemming, the grapes were fermented in a combination of stainless steel tanks and traditional open-top fermenters. At Kleine Zalze, a combination of punch-downs and pump-overs was used at various stages of fermentation to achieve the best possible extraction and a balance between flavour and tannin content. Particular attention was paid not to over-extract the wine and to maintain density without compromising elegance. After primary fermentation, the grapes were gently pressed and transferred to French oak barrels (40% new, 30% second, and 30% third fill) for 19 months before blending.
Artikel Nr. 106019