“Ayler Kupp” rises in the southern exposure of the mountain

the summit 170m high above the plain. The lower part of the slope benefits from

the centuries-long weathering of the higher-lying slate soil. Here

The most finely broken stone fraction collects due to the rain.

This is available to the vines as a source of minerals. The wines

thrive here on old vines and are therefore dense, balanced, long-lasting and

always a little salty on the palate. The spontaneously fermented, whole grapes are made

Gently pressed with a short maceration time and aged in wooden barrels, where the

Must spends 4 months on the full yeast. The result is a wine that...

reflects genuine terroir. It delights with its juicy melting and

very interesting smoke notes.