Lassak

Domaine Profile

  • Location: Hessigheim, Württemberg, Germany
  • Varieties: Riesling, Lemberger, Spätburgunder
  • Viticulture: Organic (certified), biodynamic methods, some leaf thinning, so canopy trimming- wrapping instead, cover crops, single-Guyot training.
  • Vinification (whites): No added SO2 during vinification or aging, foot crushed, pressed with a basket or membrane press, ambient yeast fermentation and aging for 16-18 months in barrels ranging from 300 to 1200 L, full malolactic conversion, SO2 added just before bottling (20-25 ppm), no fining, no filtration.
  • Vinification (reds): No added SO2 during vinification or aging, 10-100% whole cluster, 2-4-week ambient yeast fermentation in open top wooden vats, daily pump-overs, pressed with a basket press, aged for 16-17 months on the lees in a combination of 228, 500, 600, and 1500 L used barrels, SO2 added just before bottling (20-30 ppm), no fining, no filtration.