The must was then gravity-fed into the fermentation cellar

After fermentation in large Stockinger foudres made from their own Eifel oak

waren praktisch perfekt: hocharomatisch

dates and figs

it is all the more exciting to see what Heiner Bollig has bottled here:

The Mosel Distillers Stevnsbaer Kirsche mineralisch & komplex The must was then gravity-fedThe Mosel Distillers Stevnsbaer Kirsche aromatic cherry brandy from Saargau, which has as much in common with regular Kirschwasser as Saarriesling with Tetra Pak wine! The renowned Master Distiller Andreas Vallendar stands for the quality of these products, which are always based on regional fruits. The Mosel Distillers Stevnsbaer Kirsche owes its name to the ripe, dark red to black cherries from the region, a variety that has existed for over 100