"The grapes are harvested without Botrytis berries with sugar readings of 85° - 95° Oechsle in the second week of October. We crush and de-stem them into an open vat. Here they skin ferment and marcerate for 6 weeks. After pressing we age the orange wine in old 1000 l Fuder barrels for another 6 months. Then we bottle with no prior filtration and no sulfur additon at any stage of the process." Winemaker's Notes
Sybille Kuntz Organic Orange Riesling Trocken
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Specifications
| Winery | Weingut Sybille Kuntz |
|---|---|
| Varieties | Riesling |
| Farming Practices | Bio-Weingut organic certified in 2013 / Demeter certified biodynamic in 2016 / spontaneous cover crop |
| Soils | blue Devonian slate |
| Trellis system | Guyot, 8-10 buds per vine / yielding 50-60 HL per ha (equivalent one bottle per vine) |
| Hectares/Acres | 50-60 vines per ha (equivalent one bottle per vine) |
| Exposure | 40-60% incline |
| Harvest Technique | non-Botrytis infected fruit is picked at 20.4-22.8 Brix / great care to keep berries intact and loaded into small crates |
| Year Vines Were Planted | oldest vines in 1970 |
| Yeast | selected |
| Fermentation | crushed and de-stemmed into open-vats / fermentation on skins for 5-6 weeks at which time the skins are pressed and the wine goes to foudre |
|---|---|
| Malolactic | none |
| Maturation | on fine lees till spring / bottled in late spring |
| Sulfur | no sulfur added |
| Filter | yes |
| Fining | no |
| Alcohol | 10.8% // RS ~0.0 g/L // TA 6.1 g/L // 3.42 pH |
| Item No | G01001 |
| Size | 750ML |
| Bottle Case | 12 |
| Country | Germany |
| Region | Mosel |
| Sub-region |
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