The grapes are harvested with up to five selective pickings by hand. They're crushed and then macerated between 12 to 24 hours before undergoing spontaneous fermentation. The wines are aged in traditional oval-shaped oak or chestnut barrels ranging from 300 to 2400 litres, with up to nine months on the lees . They are lightly filtered and bottled just before next harvest.

Barrel fermented, of course & a so-called “light weight” and classic Kabinett with intensity coming on the palate. A really fun wine with some fresh white fruit flavours as well as some herbal characters…sage, maybe. cotton maybe. I’m a big fan of it, since it’s been one of the hotter vintages and it turned out with low sugar levels at harvest and a fairly high TA, mostly tartaric acid! Oh, and a good crop, too! The Saumagen wines are light and low in numbers as well but more intense in taste and flavour, of course! One of the best vintages I have seen! – Dominik Sona, Koehler-Ruprecht