“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com

“Pfeffer” means pepper though this wine isn’t named for the spice, but rather for David Pfeffer, a local musician and comedian from the late 18th Century. This wine is sourced from the Häder and Pülvermacher vineyards, fermented in stainless steel with native yeasts and aged in stainless and neutral stückfass. This is the only non-dry wine produced by Haidle and each year it stops fermenting at approximately 15 grams/L residual sugar, making this a wine that harkens back to old-school kabinett from the days of the 1960s.

https://schatziwines.com