2Naturkinder Spatburgunder 2016

From the winery:   he 2016 vintage came with a ridiculous yield due to a massive frost damage earlier that year. A 600l barrel plus a little tank for half a hectare. The grapes were destemmed with 20% of the (dried) stems added back in the must. With only 12 days it was a relatively quick fermentation. The wine remained in the barrel (and the little tank) for 18 months being racked once in July 2017.   Fact sheet: Variety: SpätburgunderLocation: VolkachSoil: Shell limestone Harvest: October 2016Yield: 17 hl/haGrapes fermented on the skins for 12 daysMalolactic fermentation and aging on the lees in old oak from October 2016 to March 2018Bottled: March 2018Bottles produced: 1,000 Alcohol: 11.5%Acidity: 4.8 g/lVA: 0.54 g/lTotal SO2: 6 mg/lResidual sugar: 0.7 g/lBottle size: 0.75 l