The “prise de mousse” is carried out at low temperature in pressure tanks

which makes this a structured pinot noir that will need a few years to soften

Delicately drawn nose with notes of peach

It is the palate (more than the nose) that requires more time to soften

Haus Scholzen has even more to offer: schnapps made according to an old in-house recipe

2021 Riesling trocken Buntsandstein Frank John The “prise de mousse” isRIESLINGBuntsandstein The grapes for the Riesling come exclusively from the red sandstone, which is characteristic of this wine growing region of the Palatinate. The vine roots deep into this type of soil and thus characterizes our mineral Rieslings. Short maceration times, long pressing times and spontaneous fermentation in 1200 l and 2400 l barrels, sometimes with whole grapes, ensure Rieslings full of character with great aging potential. The one