Weingut Lassak, Steige Lemberger, 2018
The 40 year-old Blaufränkisch vines here stand on a deep limestone and clay marl soil, ideally south exposed. Spontaneous fermentation over 3 weeks in a wooden vat on the skins. Aged in a used puncheon for 18 months.
In 2016, Stefanie and Fabian Lassak took over the family vineyard in Hessigheim, in Württemberg, Germany. In a region where conventional farming and winemaking is the norm, they embraced organic farming with biodynamic preparations and meticulously worked the soil to bring it back to life. The old vines of Riesling, Pinot Noir and Lemberger (local name for the Blaufränkisch) grow on terraced steep slopes of shell limestone above the Neckar river. Naturally, they transform their high quality fruit meticulously with minimal intervention and age their wines in neutral vessels so they stay true to their place and vintage. They have been named among the 25 young winemakers to watch by Vinum, the largest German wine publication.
The 40 year-old Blaufränkisch vines here stand on a deep limestone and clay marl soil, ideally south exposed. Spontaneous fermentation over 3 weeks in a wooden vat on the skins. Aged in a used puncheon for 18 months.
In 2016, Stefanie and Fabian Lassak took over the family vineyard in Hessigheim, in Württemberg, Germany. In a region where conventional farming and winemaking is the norm, they embraced organic farming with biodynamic preparations and meticulously worked the soil to bring it back to life. The old vines of Riesling, Pinot Noir and Lemberger (local name for the Blaufränkisch) grow on terraced steep slopes of shell limestone above the Neckar river. Naturally, they transform their high quality fruit meticulously with minimal intervention and age their wines in neutral vessels so they stay true to their place and vintage. They have been named among the 25 young winemakers to watch by Vinum, the largest German wine publication.
The 40 year-old Blaufränkisch vines here stand on a deep limestone and clay marl soil, ideally south exposed. Spontaneous fermentation over 3 weeks in a wooden vat on the skins. Aged in a used puncheon for 18 months.
In 2016, Stefanie and Fabian Lassak took over the family vineyard in Hessigheim, in Württemberg, Germany. In a region where conventional farming and winemaking is the norm, they embraced organic farming with biodynamic preparations and meticulously worked the soil to bring it back to life. The old vines of Riesling, Pinot Noir and Lemberger (local name for the Blaufränkisch) grow on terraced steep slopes of shell limestone above the Neckar river. Naturally, they transform their high quality fruit meticulously with minimal intervention and age their wines in neutral vessels so they stay true to their place and vintage. They have been named among the 25 young winemakers to watch by Vinum, the largest German wine publication.
