Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com

Franz and Bernadette planted their first riesling grapes in the “Alte Rebe” (old vine) parcel more than 30 years ago. The parcel is quite small and yields a mere 1,500 bottles a year. Grapes are hand harvested later than the other riesling parcels. Afterwards, they are processed very delicately and transferred to large acacia casks to start fermentation, remaining on the lees for 10 months. After bottling “Alte Rebe” is then cellared for a further 24 months prior to release.

https://schatziwines.com