Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. All work in the vineyard is done by hand, yields are low, and vineyard work is organic/biodynamic. Read more..
Close to a 60/40 blend of Weißburgunder and Grauburgunder (Pinots Blanc and Gris) fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration a minute addition of sulfur at bottling. 333 cases produced.
Sven Enderle and Florian Moll farm a total of 2.1ha on the western fringe of the Black Forest. All ..
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