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Wine Specifics
WineWise Code | GBR-BFS20 |
Country | Germany |
Region | Baden - Kraichgau |
Color/Style | Red |
Destemming | Whole Cluster |
Fermentation Vessel | Barrel |
Additional Fermentation Notes | Cold maceration for 24 hours
Remontage in the beginning, punchdown later on
Fermentation duration: 3 weeks |
Aging Vessel | 100% Used Barrique |
Aging Duration (months) | 8-10 months |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Spontaneous |
Malolactic Conversion | Yes |
Additonal Maturation Details: | Lees contact: 8-10 months |
Added Sulfur | Yes, 44 mg/L |
Varieties | 100% Blaufränkisch |
Residual Sugar | 2.5 |
ABV | 12.93 |
Acidity | 5.9 |
Closure | Screw-top |
Annual Production | 8000 bottles |
Certified Vegan | No |
Soil Types | Loess, Calcareous |
Elevation (meters) | 190-285 |
Vine Age | 20 |
Yields (hl/ha) | 35 |
Farming Practices | Certified Bio-dynamic, Certified Organic, Certified Sustainable |
Harvest Method | Hand-harvested |
Additional Harvest Notes | Single Guyot |
Other Vineyard Details | Altitude: 190-285 meters/623-935 feet, Slope: up to 35%
Burg Ravensburg wines are produced from the grapes of vines rooted in the mineral-rich, warm gypsum marl soils encircling the castle. |
Notes from the Producer: The grapes are gently harvested by hand, carefully sorted, and as whole berries, fermented in small batches. The goal is to produce powerful, spicy Blaufränkisch (Lemberger) wines with a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months. The wine is deep bluish red. On the nose: plum and wild berries. On the palate: powerful, with a fine fruitiness; rich in tannin; long finish.
Serving suggestions: game or game birds, lamb, well-seasoned dishes prepared with beef, and stews or casseroles.
All Burg Ravensburg Wines
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