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Citat Olympia:

"""

Hannes and I started our little winery a few years ago. We are situated in a small village 30 km away from Stuttgart, called Rosswag. Rosswag is full of dry stone wall terraces with a very particular terroir, the blue limestone with many fossils. This kind of limestone is ideal for Lemberger, the local variety of the region and...

Citat Olympia:

"""

Hannes and I started our little winery a few years ago. We are situated in a small village 30 km away from Stuttgart, called Rosswag. Rosswag is full of dry stone wall terraces with a very particular terroir, the blue limestone with many fossils. This kind of limestone is ideal for Lemberger, the local variety of the region and also our flagship variety. 
On these terraces we grow in so far 2 ha surface, Riesling, Pinot Noir and Lemberger. 
Our aim is to make wines that taste like their terroir and their region. Wines with character, with a lot of drinkability and varietal typicity.
Our vineyards are being worked biodynamically with no fertilizers but our own compost. 
The wines are being fermented with no added yeast, are not filtered, clarified or anything similar like this. All our wines will age for maximum one year in old (minimum 5 years) in barrels from 300 to 600 l.
We sulfur only some weeks before the bottling for the first and last time and with an amount that will not cover the wine character but will protect it for further negative alterations in the bottle. 
Lemberger Endschleife is our best wine, is made only from our two oldest vineyards. It was foot stomped and pressed two days after. It stayed on a 500 l barrel on his full lees until bottling. The age of the vineyards plus the foot stomping and the short but quite aggressive maceration bring a lot of depth and concentration to the wine
"""
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