Oliver Zeter ‘Spatburgunder’ Pinot Noir

The vineyards for our Pinot Noir can be found throughout the best growing districts in the Südpfalz, primarily around the villages of Siebeldingen, Godramstein, and Nussdorf.

The soils contain both limestone and loess, with pockets of clayey sandstone as well. The vines vary in age — ranging up to 30 years, in some cases — and
specific Pinot Noir clone. Yields hover around a rough maximum of
8,000 kilos per hectare. After the grapes are pre-sorted on the vines,
they travel to the cellar via our sorting equipment, and then into
their fermentation vats. Along the way, we bleed off approx. 5-15%
of the juice, a natural method for enhancing the power of the future
red wine.

After fermentation, pressing is conducted gently; a basket press is
used whenever vintage and conditions allow, as this traditional
method encourages better extraction of aromas, colors, and fine
tannins from the skins. We never engage in pump-overs during this
phase, but rather rely on gentle, gravity-guided transport. The young
wine is then aged for twelve months in used French oak barrique.
We do not filter before bottling