The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com

The important thing to note is that the best wines from Kirchenstück—though typically ripe—are not the most full-bodied wines in the Pfalz. Instead, they are a dialectic of finesse and complexity— elegance and power—“juiciness” and structure. Kirchenstück is opulent and juicy, maintaining a sense of freshness and piquant spiciness. Kirchenstück grapes are treated similarly to those from Jesuitengarten - hand picked and macerated for 6 hours prior to native yeast fermentation in stainless steel, followed by elevage in neutral oak stückfass with light battonage for 6 months.

https://schatziwines.com