Fruit for Eitelsbacher Alte Reben comes from 30+ year old vines (up to 75-years old) in the Eitelsbacher Karthäuserhofberg. The grapes were crushed and pressed, with natural fermentation occuring in a mix of stainless steel and 1,200L oak barrels. After fermentation the wine is allowed to mature on the gross lees for at least eight months before racking and bottling.
The wine shows the typical flavors and mouthfeel of the unique combination of Devonian slat and iron in the soil: intense nose, very mineral and spicy, white stone fruit, crisp pear and hints of citrus. Velvet and extremely juicy on the tongue, invigoration acidity without any sharpness. Built for the long haul but also wonderful to drink now.
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