Burg Ravensburg 2022 Pinot Noir Sulzfeld (Baden)
The distinctive soil -type of the Kraichgau is “Keuper”, a red -coloured, iron-rich clay and limestone conglomerate that seems tailor-made for what might reasonably be termed a “burgundian” style. This nicely coloured and unexaggerated wine has been a success from Day One. It is predictably stylish and honest, with well - judged oak tones and a salty tail. The estate’s viticultural expertise limits the alcohol to 13% while bringing out all the savory possibilities of the variety.
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Wine Specifics
WineWise Code | GBR-PNS22 |
Country | Germany |
Region | Baden - Kraichgau |
Color/Style | Red |
Destemming | Whole Cluster |
Fermentation Vessel | Barrel |
Additional Fermentation Notes | Fermentation duration: 21 days
Cold maceration for 24 hours
Remontage in the beginning, punchdown later on |
Aging Vessel | 100% Cask |
Aging Duration (months) | 12 months |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Spontaneous |
Malolactic Conversion | Yes |
Additonal Maturation Details: | Lees contact: 12 months |
Added Sulfur | Yes, 65mg/l |
Varieties | 100% Pinot Noir |
Residual Sugar | 0.3 |
ABV | 12.97 |
Acidity | 4.8 |
Closure | Screw-top |
Annual Production | 19000 bottles |
Soil Types | Calcareous, Loess |
Elevation (meters) | 180-230 |
Vine Age | 25 |
Yields (hl/ha) | 50 |
Farming Practices | Certified Organic, Certified Biodynamic, Certified Sustainable, Fair Choice Certified |
Harvest Method | Hand-Harvested |
Additional Harvest Notes | Single Guyot |
Other Vineyard Details | Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. |
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 long-lasting Spätburgunder wines with clear-cut fruit, elegance, and a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months.
On the nose: fine roast aromas, cherry, black currant, and plum.
Food affinities: steaks, roast veal, stew of rabbit
Drinking temperature: 16-18°C/60.8-64.4°F
