Lassak - Lemberger - Württemberg, DE - 2020

Notes from the Winery/Importer

- Variety: Lemberger - Surface Area: 0.90 ha (2.22 ac) - Vine Age: Planted between the late 1980s and 2017 - Terroir: From vineyards in Hessigheim and Besigheim, mostly south-facing, clay-loess soils over Muschelkalk (fossiliferous limestone) and Dolomite. - Viticulture: Organic (certified), biodynamic practices, single-Guyot trained. - Vinification: No added SO2 during vinification or aging, partial whole cluster (20-100%), 2-4-week ambient yeast fermentation in open top wooden vat, daily pump-overs, pressed with a basket press, aged for 16 months on the lees in a combination of 500, 600, and 1500 L used barrels, racked once, SO2 added just before bottling (20-25 ppm), no fining, no filtration.

Notes on the Producer

- Location: Hessigheim, Württemberg, Germany - Varieties: Riesling, Lemberger, Spätburgunder - Viticulture: Organic (certified), biodynamic methods, some leaf thinning, so canopy trimming- wrapping instead, cover crops, single-Guyot training. - Vinification (whites): No added SO2 during vinification or aging, foot crushed, pressed with a basket or membrane press, ambient yeast fermentation and aging for 16-18 months in barrels ranging from 300 to 1200 L, full malolactic conversion, SO2 added just before bottling (20-25 ppm), no fining, no filtration. - Vinification (reds): No added SO2 during vinification or aging, 10-100% whole cluster, 2-4-week ambient yeast fermentation in open top wooden vats, daily pump-overs, pressed with a basket press, aged for 16-17 months on the lees in a combination of 228, 500, 600, and 1500 L used barrels, SO2 added just before bottling (20-30 ppm), no fining, no filtration.