Manufactured 2002-2005 by the WineMakingArtist Marco with the utmost care and dedicated passion at one of the world ´s oldest Winemaking Cooperatives (1855-2005) in Neckarsulm/Germany.
2002 Lemberger – VILLA SULMANA
Alcohol volume 13.5%
A.P. Nr. 030 040 03
Harvest date: 06 November 2002
Ripeness: 85°Oe
Chaptalization (alcohol increased by 22 g/l)
Yeast for alcoholic fermentation: Lalvin RC 212 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
Malolactic fermentation
Filtration date: January 2003 (depth filter sheets)
Barrique-aging in new oak casks (225 l)
Bottled in 2003 with the following specifications:
Residual sugar: 1.9 g/l
Total acid (expressed as tartaric acid): 5.7 g/l
Total dry extract: 23.4 g/l
Free SO2: 34 mg/l
Total SO2: 106 mg/l
VERY RARE
Quantity: ~900 bottles
For sale: 8 bottles
Price per bottle: 14000 EUR
2003 Schwarzriesling – VILLA SULMANA
Alcohol volume 13.0%
A.P. Nr. 030 009 05
Harvest date: 20 September 2003
Ripeness: 100°Oe
No chaptalization
Yeast for alcoholic fermentation: GWS 202 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
No malolactic fermentation
Filtration date: 27 September 2003 (cross-flow filtration)
Aging in oak casks (225 l)
Bottled in 2005 with the following specifications:
Residual sugar: 3.3 g/l
Total acid (expressed as tartaric acid): 5.4 g/l
Total dry extract: 25.1 g/l
Free SO2: 38 mg/l
Total SO2: 147 mg/l
VERY RARE
Quantity: ~1000 bottles
For sale: 26 bottles
Price per bottle: 14000 EUR
2003 Lemberger – VILLA SULMANA
Alcohol volume 13.5%
A.P. Nr. 030 008 05
Harvest date: 13 October 2003
Ripeness: 100°Oe
No chaptalization
Yeast for alcoholic fermentation: Lalvin Rhône 2323 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
No malolactic fermentation
Filtration date: 04 November 2003 (cross-flow filtration)
Barrique-aging in new oak casks (225 l)
Bottled in 2005 with the following specifications:
Residual sugar: 2.6 g/l
Total acid (expressed as tartaric acid): 6.1 g/l
Total dry extract: 26.1 g/l
Free SO2: 36 mg/l
Total SO2: 127 mg/l
VERY RARE
Quantity: ~1200 bottles
For sale: 25 bottles
Price per bottle: 14000 EUR
2003 Lemberger – 150 Anniversary Edition
Alcohol volume 13.0%
A.P. Nr. 030 003 05
Cuvée composed from various casks and tanks
Harvest date: October 2003
Ripeness: ~98°Oe
No chaptalization
Yeast for alcoholic fermentation: GWS 202 (Saccharomyces cerevisiae cerevisiae)
50% mash fermentation, 50% tank fermentaton
No malolactic fermentation
Filtration date: November 2003 (cross-flow filtration)
Aging in stainless steel tanks
Bottled in 2005 with the following specifications:
Residual sugar: 4.7 g/l
Total acid (expressed as tartaric acid): 5.4 g/l
Total dry extract: 22.1 g/l
Free SO2: 33 mg/l
Total SO2: 109 mg/l
Quantity: unknown (several thousand bottles)
For sale: 21 bottles
Price per bottle: 14000 EUR
2003 Cabernet Mitos
Alcohol volume 13.5%
A.P. Nr. 030 007 05
Harvest date: 30 September 2003
Ripeness: 111°Oe
No chaptalization
Yeast for alcoholic fermentation: GWS 202 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
No malolactic fermentation
Filtration date: 11 November 2003 (cross-flow filtration)
Barrique-aging in new oak casks (225 l)
Bottled in 2005 with the following specifications:
Residual sugar: 3.4 g/l
Total acid (expressed as tartaric acid): 4.3 g/l
Total dry extract: 32.0 g/l
Free SO2: 38 mg/l
Total SO2: 99 mg/l
VERY RARE
Quantity: ~800 bottles
For sale: 8 bottles
Price per bottle: 14000 EUR
2003 Trollinger – GANZHORN (special edition)
Alcohol volume 12.5%
A.P. Nr. 030 032 04
Harvest date: 13 October 2003
Ripeness: 93°Oe
No chaptalization
Yeast for alcoholic fermentation: Lalvin RC 212 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
No malolactic fermentation
Filtration date: 07 November 2003 (cross-flow filtration)
Aging in oak casks (225 l)
Bottled in 2004 with the following specifications:
Residual sugar: 2.4 g/l
Total acid (expressed as tartaric acid): 5.0 g/l
Total dry extract: 20.3 g/l
Free SO2: 41 mg/l
Total SO2: 158 mg/l
STRICTLY LIMITED
Quantity: 850 individually numbered bottles
2 bottles in stock (No. 395 and 400)
Not for sale
2004 Cabernet Mitos
Alcohol volume 11.5%
A.P. Nr. 030 010 06
Harvest date: 25 October 2004
Ripeness: 93°Oe
No Chaptalization
Yeast for alcoholic fermentation: GWS 202 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
Malolactic fermentation
Filtration date: 14 February 2005 (cross-flow filtration)
Barrique-aging in 4 new oak casks (225 l)
Bottled in 2006 with the following specifications:
Residual sugar: 3.2 g/l
Total acid (expressed as tartaric acid): 4.9 g/l
Total dry extract: 27.0 g/l
Free SO2: 43 mg/l
Total SO2: 101 mg/l
VERY RARE
Quantity: ~1270 bottles
For sale: 7 bottles
Price per bottle: 14000 EUR
2004 Cabernet Sauvignon
Alcohol volume 14.0%
A.P. Nr. 030 009 06
Harvest date: 29 October 2004
Ripeness: 82°Oe
Chaptalization (alcohol increased by 22 g/l)
Yeast for alcoholic fermentation: GWS 202 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
Malolactic fermentation
Filtration date: 14 February 2005 (cross-flow filtration)
Aging in oak casks (225 l)
Bottled in 2006 with the following specifications:
Residual sugar: 1.6 g/l
Total acid (expressed as tartaric acid): 5.1 g/l
Total dry extract: 23.4 g/l
Free SO2: 45 mg/l
Total SO2: 130 mg/l
Quantity: ~2100 bottles
For sale: 12 bottles
Price per bottle: 14000 EUR
2005 Lemberger – VILLA SULMANA
Alcohol volume 13.5%
A.P. Nr. 030 029 06
Harvest date: 14 October 2005
Ripeness: 94°Oe
Chaptalization (alcohol increased by 8 g/l)
Yeasts for alcoholic fermentation: Lalvin Rhône 2323 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
Malolactic fermentation
Filtration date: March 2006 (cross-flow filtration)
Aging in new oak casks (225 l)
Bottled in 2006 with the following specifications:
Residual sugar: 3.0 g/l
Total acid (expressed as tartaric acid): 5.5 g/l
Total dry extract: 22.5 g/l
Free SO2: 53 mg/l
Total SO2: 136 mg/l
Quantity: ~2400 bottles
For sale: 16 bottles
Price per bottle: 14000 EUR
2005 Cabernet Sauvignon – VILLA SULMANA
Alcohol volume 14.0%
A.P. Nr. 030 031 06
Harvest date: 17 October 2005
Ripeness: 86°Oe
Chaptalization (alcohol increased by 20 g/l)
Yeasts for alcoholic fermentation: Fermol Premier Cru and GWS 202 (Saccharomyces cerevisiae cerevisiae)
Open mash fermentation
Malolactic fermentation
Filtration date: January 2006 (cross-flow filtration)
Aging in oak casks (225 l)
Bottled in 2006 with the following specifications:
Residual sugar: 2.4 g/l
Total acid (expressed as tartaric acid): 5.5 g/l
Total dry extract: 22.1 g/l
Free SO2: 57 mg/l
Total SO2: 158 mg/l
Quantity: ~1840 bottles
For sale: 18 bottles
Price per bottle: 14000 EUR
All data without warranty.
Information was taken from notes of the years 2003-2005
2003
2004
2005
