Gutedel

The grapes come from Kirchberg, with its limestone-rich marl soils, as well as from vines around 60 years old in Müllheim. Whole bunches were crushed underfoot and pressed directly; 50 per cent fermented in an amphora, with the remainder in small used casks. Around five per cent was destemmed by hand and added to the amphora for greater structure and tannins. The wine spent around a year on its full lees, after which a small amount of sulphur was added. It shows white fruit, pronounced citrus notes, spicy and chalky nuances, lively acidity and a light, aromatic body. ([plain.wine](https://plain.wine/wines/makalie-2023-gutedel?utm_source=openai))