Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com

Kalk & Ton comes from distinct colored marl - "bunter mergel" - soils. The grapes come from organically farmed younger vines in all of Moritz’s Lemberger parcels. The wine is fermented with native yeasts for approximately 3-4 weeks on its skins before being racked to finish in neutral barrique, where the wine spends an additional 6 months of elevage.

https://schatziwines.com