“This is the seventh vintage of my project. Also for this wine I selected only highly ripe, golden-yellow Kerner grapes from the Vial vineyard.” Michael Sölva
Grape variety, age of vines: Kerner, 10 years
Site: Vial, 590 m a.s.l.
Soil: calcareous gravel
Vine training: cordon training system, near-natural integrated production
SERVING TEMPERATURE: 12 – 14 °
Free sulfur: 3 mg/l
Total sulfur: < 5 mg/l
Description
TASTING NOTES Color: dark yellow Aroma: very intensive aroma of grapes and tannins; reminiscent of hazelnut and tropical fruit. Taste: present elegant tannins and typical must fermentation notes
Alcoholic content: 15 %
Acidity: 4,57 g/l
Residual sweetness: 0,1 g/l
“This is the sixth vintage of my project. Also for this wine I selected only highly ripe, golden-yellow Kerner grapes from the Vial vineyard.” Michael Sölva
Grape variety, age of vines: Kerner, 10 years
Site: Vial, 590 m a.s.l.
Soil: calcareous gravel
Vine training: cordon training system, near-natural integrated production
SERVING TEMPERATURE: 12 – 14 °
Free sulfur: 3 mg/l
Total sulfur: < 9 mg/l
Description
TASTING NOTES Color: dark yellow Aroma: very intensive aroma of grapes and tannins; reminiscent of hazelnut and tropical fruit. Taste: present elegant tannins and typical must fermentation notes
Alcoholic content: 15,5 %
Acidity: 6,3 g/l
Residual sweetness: 0,4 g/l
Food pairings:
This wine is as versatile as it is unusual. It is ideal with tasty starters and flavorsome main dishes and also mature cheeses to finish.
Vinification:
20% of the grapes with stem underwent whole cluster fermentation and 80% were destemmed and fermented on the skins in a fermenting cask followed by storage in a used oak barrel. As the name suggests, the wine underwent spontaneous fermentation without the use of sulfur and was bottled without fining and filtering. The bottled wine can
accordingly have a natural cloudiness.
Grape variety, age of vines: Kerner, 10 years
Site: Vial, 590 m a.s.l.
Soil: calcareous gravel
Vine training: cordon training system, near-natural integrated production.
Serving temperature: 12 – 14 °
Free sulfur: 1 mg/l
Total sulfur: < 8 mg/l
Description
“This is the fifth vintage of my project. Also for this wine I selected only highly ripe, golden-yellow Kerner grapes from the Vial vineyard.” Michael Sölva
Tatsing notes:
Color: dark yellow
Aroma: very intensive aroma of grapes and tannins; reminiscent of hazelnut and tropical fruit.
Taste: elegant and very present tannins, typical must fermentation notes.
Alcoholic content: 15,5 %
Acidity: 4,9 g/l
Residual sweetness: 1,1 g/l
“I’ve observed my father making wine for many years. Now the time has come for me to try something out myself, something new, something out-of-the-ordinary. For this wine I selected very ripe, golden yellow grapes from the Vial vineyard.” Michael Sölva
Grape variety, age of vines: Kerner, 8 years
Site: Vial, 590 m a.s.l.
Soil: calcareous gravel
Vine training: cordon training system, near-natural integrated production
SERVING TEMPERATURE: 12 – 14 °
Free sulfur: 6 mg/l
Total sulfur: < 10 mg/l
Description
Color: dark yellow Aroma: very intensive aroma of grapes and tannins; reminiscent of hazelnut and tropical fruit. Taste: present elegant tannins and typical must fermentation notes
