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Uhlen wines tend to develop concentrated fruitiness with a characteristic echo of sturdy mineral content
The wine is then left on lees for approximately 11 months
The grapes come from limestone (kalk) and pebbly (kiesel) soils
raspberry fruit with lovely spice and a gentle
Claus Preisinger 'Kalkundkiesel' Field Blend 2017 review|Cade Wilson/92/1.12.2019 Uhlen wines tend to developClaus Kalk und Kiesel is a blend of Weissburgunder, Grner Veltliner, Welschriesling and a touch of Muscat Ottonel. The grapes come from limestone (kalk) and pebbly (kiesel) soils. The grapes were macerated on the skins for 5 to 14 days and spontaneously fermented in 1200 litre barrels and amphorae. This wine is bottled with the lees and no sulphur is added. Such a wonderfully, dry, spicy and textural wine. Aromas of green apples and ripe stone fruit