Sybille Kuntz Sybille Kuntz Sybille Kuntz "Qualitatswein" Trocken Download PDF

Specifications
Winery Weingut Sybille Kuntz
VarietiesRiesling
Farming Practicesorganic
SoilsBio-Weingut organic certified in 2013 / Demeter certified biodynamic in 2016 / spontaneous cover crop
Hectares/Acres50-60 vines per ha (equivalent one bottle per vine)
Exposure40-60% incline
Harvest Techniquepicked in mid-October at 22.5 Brix / great care to keep berries intact and loaded into small crates
Year Vines Were Plantedoldest vines in 1970
Yeastselected
Fermentationskin contact for 1-2 hours in the closed tank / must settles for 12 hours / stainless-steel ferment between 16°-18°C over 6-8 weeks
Malolacticnone
Maturationon fine lees till spring / bottled in late spring
Sulfuryes
Filteryes
Finingno
Alcohol12.0% // RS 8.7 g/L // TA 6.2 g/L
Item NoG0100
Size750ML
Bottle Case12
Country Germany
Region Mosel
Sub-region
Photos
Sybille Kuntz Sybille Kuntz
Story

The Qualitätswein is the first quality category to be harvested. The plots are in Lieser and Kues, planted with „young“ vines of up to 40 years of age. The slope is 30-50 % incline, the soil is a mix of slate and a little bit of quartz. The farming principles are biodynamic. We cultivate a spontaneous cover crop to grow in the rows which keeps useful and harmful creatures in a natural balance. Low yield is assured through the pruning of the vines to 8–10 buds/vine. At the end of June, shortly after blossom, manual shoot thinning is done as well as removal of leaves and secondary shoots in the grape zone.

This results in light-weight, small-berried grapes perfectly exposed to the sunrays. Total yield amounts to 50 hl/ha, which is about a bottle of Riesling per vine. What is important for the timing of the harvest is to reach physiological ripeness in mid-October, with sugar readings of around 90° Oechsle (Specific gravity 90° = 1,090 kg/l or 22,5° Brix).

The grapes are collected during harvest in small crates to ensure that they reach the cellar undamaged. In the closed tank press skin maceration lasts a few hours to enhance natural aroma extraction. After an average 12-hour sedimentation period the juice is moved into the fermenter. Vinification starts with indigenous yeast and takes place in stainless-steel tanks at temperatures of between 16° to 18° C. Initially, fermentation is temperature-controlled; the entire fermentation process covers a period of 6 to 8 weeks. The wine is kept on its lees until filtration in spring