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Weingut Salwey Oberrotweiler Kirchberg Weißburgunder GG 2016
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Grape: 100% Weissburgunder (Pinot Blanc)
Barrel Ageing: 18 months
Serving Temperature: 12 degree
Pinot Blanc from Kirchberg are always classy and mineral - despite the KIRCHBERG's hot southwest orientation. In the fragrance they show notes of citrus fruits and the typical Kirchberg ash tone. Due to the barren volcanic rock bottom, the aging in large wooden barrels and the long yeast storage over 30 months, it also has a high aging potential.
Kirchberg wines need a few years of bottle aging in order to show their full potential.
The Kirchberg is a 4.5 hectare area of volcanic weathered soil with limestone inclusions, stony and rocky. The original rock is the dark gray-black tephrite. Klingstein fills deeper crevices. The rock is mainly composed of carbonate minerals. Our vineyards are all facing south to south-west and are protected to the north by a former quarry and today's nature resort. Difficult to work with 30% steep slopes. In 2006, part of the terraced location was restored to its original steep slope.
Varietal / Clone
100% Weissburgunder (Pinot Blanc)
Gentle pressing and skin contact of 8 hours. The fermentation takes place in oak barrels of 1200 L without any filtration or sedimentation of the juice. The wood for these barrels is won from our own trees in the Kaiserstuhl and shipped to selected tonneleries in Burgundy for processing. The alcoholic fermentation with native yeasts takes place in the barrels at high temperatures and is very stormy and fast, without any temperature control. After malolactic fermentation the wines are aged in the oak sur lie for at least 18 months before they are bottled without filtration.
Residual sugar 0,5 g/l | Total acidity 7,6 g/l | Alcohol level 12,5 vol%
Fried brill with citrus beurre blanc Venere rice and Romanesko. Gratinated monkfish with mild curry sauce, carrots and noodles.
→ 20 years
Serve at 12ºC in a burgundy glass.
At young age this wine should be vented by decanting or opening 3-4 hours prior to serving.
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