Someone has to do the hard work. For our little plot, it was just half a day though.
There was a lot of rot from the wet botrytis. This reduced the yield considerable, as we had to discard a lot of bunches, sometimes the entire yield of the vine. Above are some of the better grapes.
The wine is being pressed in the cellar of Willy Weins (on the left) in Wehlen, who is kindly helping us with space and equipment.
The first result in a glass. The must weight is around 85-90 Oechsle, ans the taste is nicely balanced, I found no rough acids, and slighly excotice overtones (Ananas, mango, banana). Fingers crossed for a good, natural yeast, fermantation.