Vollmond Chasselas
Vollmond Chasselas
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Weingut Thomas Harteneck will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Germany
Region/Subregion:
Baden/Markgräflerland
Classification:
-
Certification:
Biodynamic
Grape:
Chasselas (100%)
Vintage year:
2022
Color:
pale gold
Aroma:
The nose reveals seductive aromas of orange peel, almonds, and a fine herbal note, accompanied by a hint of honey.
Taste:
On the palate, it presents a gentle, balanced acidity that harmoniously complements the juicy, fruity notes of farm pear and apple blossom. The smooth texture and delicate spiciness add appealing complexity, leading to a long, refreshing finish.
Alcohol content:
13%
Sugar content:
0.1 g/l
Acidity:
6.5
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
-
Food pairing:
Asian, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Dessert, Fish - lean, Fish - fat, Mushrooms, Pasta / Pizza, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Ageing potential:
3 - 15 years
Food pairings by the winemaker
- Asian
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Dessert
- Fish - lean
- Fish - fat
- Mushrooms
- Pasta / Pizza
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
The vineyards are set in southern Baden, close to tThe Rhine and at the edge of the Black Forest. A wide, open landscape with gentle slopes allows plenty of sunlight and air circulation. Warm days and cooler nights create stable, balanced growing conditions in one of Germany’s sunniest regions.
Harvest:
Picked by hand
Fermentation:
-
Storage:
-
Winemaker:
Thomas Harteneck
12 hours of maceration, whole-cluster pressing over a long period, spontaneous fermentation in stainless steel tanks. 8 months aging on lees in barriques. Malolactic fermentation, no fining, no filtration, and minimal sulfurization. Vegan.