KOLOSS

thewine

KOLOSS is the precocious Pinot version of extensive ripeness of berries with a beginning development of dried raisins. All happens on the vines as the drying of grapes on straw is not allowed in Germany. KOLOSS exclusively grows in extraordinary vintages. Then it will achieve approx. 125° Oechsle.

thename

... self-explanatory after the first sip ...

thetaste

KOLOSS evolves a sensitive harmoniousness between richness and ultimate flavours of a smooth and spicy Pinot with a confusing lightness still at the level of alc. 15.0%vol.. A noble colossus (’Koloss') which surprises your senses.

thegrape

Pinot Noir Précoce (Frühburgunder), 100%.

theageing potential

approx. 10 years

theyield

The yield is limited by nature and the intended character for the wine, approx. 20 hl/ha.

thevineyard

All vineyards are cultivated by certified organic farming supplemented by very high personal standards regarding the respect to nature and human.

KOLOSS grows on red slate stone soil in a little steep block in the midst of the vineyard Lorcher Bodenthal-Steinberg, situated to south-west, located between Assmannshausen and Lorch. The central location midst this sun-drenched vineyard make these early ripening grapes a delicacy for wild boars, birds ... and hikers as well.

The vines are approx. 20 years old.

thevinification

The vinification is minimized by the use of natural biological processes and physical transformations. The only additive used is sulphite.

It is a ’lazy vinification process’ where time is the key to achieve taste, harmony, clearness, stability and a great maturation potential. This takes two years time in barrels and at least some further years in the bottle before leaving the cellar for the first time. KOLOSS is bottled unfiltered.

Double new oak soaked up with the wine concentration.

KOLOSS naturally ferments to dry with nearly no sugar left. The acidity is naturally degraded by a second fermentation to about 5.0 g/l total acidity measured as tartric acid.

The alcohol level derives from nature and the sugar in the grapes. Usually 15.0-16.0%vol. (ca. 115°-125° Oechsle).