The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com

The first thing to know about the Steintal wines is that all the vineyards are classified, so even this basic wine has pedigree. As the name suggests, the soil is red sandstone, exclusively farmed biodynamically. Often, entry-level German pinot noir displays fruitiness but lacks the structure to go with it. This is not the case with Steintal’s wines. The wine is produced entirely in large neutral oak barrels from the local Klingenberg forest with native yeasts and an elevage of 18 months.

https://schatziwines.com