2017 | Weingut Weingart | Spay in der Zech Spatburgunder Spatlese Trocken

The effusive nose of fresh cherry and red currant does not deceive as to the palate impression, which is pure-fruited and infectiously juicy. The feel is already silken and a subtly meaty savor serves to stimulate the salivary glands in the exuberant, long-lasting finish.

Producer Information

Weingart Spay - Spatburgunder In Der Zech Trocken 2017 Weingart Spay - Spatburgunder In Der Zech Trocken 2017 Weingart Spay Description The winery is located in the municipality of Oberspay in the German Mittelrhein wine growing region. Adolf Weingart converted the former mixed agricultural operation to pure viticulture in the second half of the 20th century, thus laying the foundation for today's business. Since 1996 the estate has been run by Florian Weingart and his family. The parents Adolf and Helga Weingart run a holiday home with a view of the Rhine and help out at the winery. Florian Weingart calls himself an "anarchist", but before this is misunderstood, a short excerpt from the website: Anarchism means humility of man towards things that are bigger than him. The anarchist wine simply negates any branding and one-sided classification, it doesn't care about taste corridors and product pyramids" The vineyards, most of which are located on steep slopes, comprise (reduced to this size in recent years) 5.5 hectares of vineyards in the individual sites of Engelstein (in the two cadastral sites "In der Zech" and "Am Weißen Wacke" in the monopoly), Feuerlay and Ohlenberg (Bopparder Hamm). Grapes are purchased from one hectare. Riesling is cultivated to 85%,Pinot Noir (Spätburgunder) to 15%. Narrow row widths and high vine density force for deeper root development. The cultivation is oriented towards consistent yield reduction and strict selection of physiologically ripe and healthy grapes. For Riesling, clean botrytis is also harvested. After predominantly applied spontaneous fermentation, the wines remain in stainless steel. Pure yeast is also used in the dry area, especially for the base ice wines. The wines are stored on the full yeast and after racking on the fine yeast until bottling at the end of April/beginning of May. The red wines are aged for one year in 300-litre barriques.

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