The Winemaker

After several years in “Chianti Classico”, Klaus Johann Reimitz is probably the most Tuscan of all the German winemakers based there.

A
fter several years in “Chianti Classico”, Klaus Johann Reimitz is probably the most Tuscan of all the German winemakers based there. Born in 1951 in Düsseldorf and now a resident of Italy by choice, Sangiovese has been the focus of his interest ever since the early 1980s, when he studied Philosophy in Perugia and found a home away from home among the vineyards in Radda in Chianti. On numerous trips to other European wine regions, in particular repeatedly to Burgundy, he early on sensed the secrets, difficulties, and particular demands associated with the making of elegant, single-variety wines.

In the cellar he looks on passionately and with a keen eye as the wine matures in his large barrels


As such, from the outset he addressed Sangiovese closely, at Montevertine (with 25 pioneering vintages of the single variety “Le Pergole Torte”, which together with Sergio Manetti and the great wine taster Giulio Gambelli he made into a wine of world repute) – and since 2010 at the Poggio al Sole winery owned by his friend Johannes Davaz. Here, above Badia a Passignano near Tavernelle in Tuscany Klaus Johann Reimitz cultivates first-class Sangiovese vines on a vineyard plot measuring just over one hectare, which was planted in 1992 and which he named after his adored great-grandmother Tamara von Boronzky, in her day a wine connoisseur of high standing. In the cellar he looks on passionately and with a keen eye as the wine matures in his large barrels – “with eyes, nose, and mouth”, enormous patience, strong nerves and a highly pronounced feeling for the decisive point in time.

This wine “came across neither as rustic and
basic, nor styled for an international clientele.

Klaus Johann Reimitz likes to be alone in the cellar; if necessary his wine-savvy sons Tancredi Maria and Clemente Johann come to his aid. In the wine world the extraordinary, rare wines that emerge this way have been enthusiastically greeted – “a new dimension of Sangiovese” was what one critic recognized in them. The wine, he added, “came across neither as rustic and basic, nor styled for an international clientele. It has retained its untamed character while at the same time remaining unusually elegant and refined.” Klaus Johann Reimitz lives in Florence and at Montevertine.

The Wines

REIMITZ Sangiovese Rosso Toscano IGT und REIMITZ Sangiovese Bianco

A
bove Tavarnelle and concealed behind a row of trees lies Poggio al Sole, the estate owned by Johannes Davaz from Switzerland. This is also the location of Boronzky, a vineyard about a hectare in size, where since 2010 German vintner Klaus Johann Reimitz has been creating his idea of what constitutes an outstanding good, authentic Sangiovese. The vines face southeast, 400 meters above sea level, growing on “Galestro”, the famous Tuscan limestone come shale ground.

Klaus Johann Reimitz has certainly given
Sangiovese a new dimension.

After 25 vintages of the top wine Le Pergole Torte for Fattoria Montevertine, the Sangiovese virtuoso is now going about investing all the experience he has acquired into enticing previously undiscovered qualities from this old Tuscan vine with his own wine REIMITZ. And in the process Klaus Johann Reimitz has certainly given Sangiovese a new dimension: in his hands it is neither rustic and basic, nor styled for an international clientele. It has retained its untamed character, while at the same time remaining unusually elegant and refined.
By way of example, after maturing for 27 months in two 1,500-liter oak barrels (in the case of the red) and 15 months in a 600-liter oak barrel in the case of the white, his wines, an IGT Rosso Toscano and a white wine – both Sangiovese in Purezza, tell of his unbridled passion for the elegant Tuscan vine and his idea of the ideal way to develop its potential. Klaus Johann Reimitz aims to give his reds such as the Sangiovese Bianco, which has the immediate, gentle pressing of very mature, select first-class grapes for its light golden color, “clarity, brilliance, freshness, depth, and harmony”, and in the patient, sensitive accompaniment of the natural processes in the vineyard and cellar, discover the essence, the soul of the vine.

Clarity, Brilliance, Freshness, Depth,
and Harmony.

The red wines are marketed exclusively in lots of 24 bottles (4 x 6 à 0.75 l), 6 magnums (6 x 1.5 l) and 1 double magnum (3 l) in attractive wooden cases – in total 3o liters of wine. There is a total of 10 lots of Sangiovese Rosso Toscano IGT.

The rare Sangiovese Bianco is available in wooden cases of six bottles (6 x 0.75 l) and as a magnum bottle (1.5 l) in a wooden case. There is a total of 6oo standard bottles and 8o magnum bottles.

Tasting

Wine-writer and –critic RAINER SCHÄFER (FINE Das Weinmagazin, Falstaff) tastes seven REIMITZ Sangiovese Rosso Toscano IGT vintages from 2011 through 2017 and two REIMITZ Sangiovese Bianco vintages, 2016 and 2017.


SANGIOVESE ROSSO TOSCANO IGT

Reimitz IGT Sangiovese 2011
When it came out Klaus Johann Reimitz’ debut wine received a euphoric reception. Only 1,500 liters of this exceptional Sangiovese were produced. With a powerful, spicy and eclectic bouquet of wild fruits, blackberry, cherry, violet, tobacco, licorice, juniper and a hint of brushwood. Majestic on the palate, the wine displays concentration, tension, and refned elegance, fne-grain tannin and mineral bite. Subtly matured, it has style and class and potential for several years to come. Sangiovese in its most sensual, sophisticated form

Reimitz IGT Sangiovese 2012
Even if it does not quite achieve the format of the previous vintage, it reveals the clear signature of Klaus Johann Reimitz, who gets more character and expression from this grape variety than other vintners. 2012 was a cooler year than 2011, which is refected in the wine. Its bouquet boasts black cherry, raspberry and blackberry, a hint of pepper, celery, and wet foliage. Less full-bodied on the palate, the acid makes its presence felt in a clearly defned medium body, good balance and tension, compact spicy tannins, light citrus notes in the fnish. Elegant and with potential.


Reimitz IGT Sangiovese 2013
Powerfully spicy and rich in nuances, the fragrance is reminiscent of the 2011 vintage: Mature forest blackberry, black cherry, prune, cedar wood, licorice, tobacco, and roasted aromas, and some sage. Opulent and rich in the mouth, closely interwoven in a defned texture, displays vitality with mature, underlying acidity; generous tannins and spicy complexity. Combines substance and finesse.

Reimitz IGT Sangiovese 2014
The appealing bouquet has a nose of mulberry, black cherry, fruits of the forest, mature blood orange, dark chocolate, tobacco, and Asian spices. Unique on the palate, powerful stature with well-proportioned muscles, cultivated acidity and rich tannins, displays an exciting character, with a refned citrus top note, the strength is harmoniously integrated. Seems youthful and will develop well over time.

Reimitz IGT Sangiovese 2015 (barrel sample)
In the nose plenty of black cherry and juniper, spicy expression. Combines power, texture and excitement, very clear in expression, young and talented.

Reimitz IGT Sangiovese 2016 (barrel sample)
Rure black cherry in the bouquet, blood orange, garden herbs and some celery. Displays substance, profundity and charm, still very youthful but already striking.

Reimitz IGT Sangiovese 2017 (barrel sample)
nchanting bouquet with red and black cherries, redcurrant, blood orange, tobacco leaves and violet. Sweetish extract on the palate, full-bodied and spicy, good balance in the texture, high-quality tannin, cultivated acidity, slightly peppery. Despite its youthfulness seems well developed and displays charm. Great potential.



REIMITZ SANGIOVESE BIANCO

Reimitz Sangiovese Bianco 2016
Sangiovese made by immediately pressing the grapes and removing the skins is a rarity in Tuscany and is Klaus Johann Reimitz’ latest project. The wine is matured for 14 months in a 600-liter barrel. The bouquet, a delightful mélange of citrus fruits and orange zest, with a hit of redcurrant too; on the palate it reveals a full-bodied character, as well as freshness, gravitas and smoothness. A slightly salty and spicy base.

Reimitz Sangiovese Bianco 2017(barrel sample)
Bread dough in the nose, grated citrus fruit peel. Full-bodied on the palate, reveals texture, creaminess, and depth, slight presence of tannin, good outlook.

Press

Joanna Simon - Wine and Food
White Beauty: A Tuscon Debut, April 4, 2018

Wine exam question: Explain what is meant by white Sangiovese. When I first heard about a Sangiovese bianco, I didn’t know if we were talking about a white mutation of the Sangiovese grape (like the white Cabernet Sauvignon found in an Australian vineyard in the 1980s and now propagated under the name Shalistin) or a Blanc de Noirs, a white wine made from red Sangiovese grapes. It didn’t take long to find out that it’s the latter.


The debut vintage of Reimitz Sangiovese bianco, the 2016, is made from Sangiovese grapes grown in Klaus Reimitz’s Boronzky vineyard – scarcely more than a hectare at Poggio al Sole, near Badia a Passignano in Chianti Classico (before you ask: he named it Vigna Boronzky after one of his ancestors). The same vineyard, which he acquired in 2006 but which was planted in 1992, is the source for his red Reimitz, the fourth vintage of which, the 2014, has recently been released. Don’t hold your breath. The volumes are tiny (obviously) – 3000 litres – and from the first vintage it has sold out more or less on the spot. It's sold in lots of 24 bottles, six magnums and a double magnum. The tasting in London was held at the members-only club, 67 Pall Mall, but the only place I can find Reimitz listed in the UK (the 2012 vintage) is Christopher Keiller Fine Wine Services
You might have better luck in Germany or at Sotheby’s in New York ($89.95 a bottle for the 2012, www.sothebyswine.com
I’ll get to the wines in a moment, but to give some background briefly: Klaus Reimitz is the German winemaker (and former art restorer) who was jointly responsible for 27 years for the Manetti family’s Montevertine estate in Radda in Chianti Classico, including the legendary all-Sangiovese Le Pergole Torte. Along the way he married one of the boss's, Sergio Manetti's, daughters. As with Le Pergole Torte, Klaus Reimitz chooses to declassify his red Reimitz to IGT Toscana, rather than label it Chianti, because he doesn’t want people to think of it just as Chianti Classico. White Chianti doesn’t exist, so there was no choice but to label the white Reimitz ‘Toscana’, but you can be sure Klaus Reimitz wouldn’t label it Chianti even if he could.

Why make a white Sangiovese? Reimitz says he wants it to express what he looks for in a red Sangiovese: “clarity, brilliance, freshness, depth and harmony”. Does that answer the question? Not really, but the answer is in the taste. I hardly know what I was expecting, but I was bowled over by the purity, expressiveness, silky texture and balance of the wine – my unexpurgated tasting note is below. As for the winemaking (which is done at the Poggio al Sole winery), the grapes were hand-picked “quite ripe” in mid-September. The whole bunches were gently pressed and the must went immediately to stainless steel and was inoculated with native yeasts. The new wine was racked and returned to stainless steel for malolactic fermentation, then matured in large (600-litre) oak barrels for 15 months, before bottling without filtration.

Reimitz Sangiovese 2016 (bianco), Toscana

Limpid, very pale straw. Delicate, fresh white blossom and dried flower aromas with white pepper. White pepper on the palate too, with creamy, delicately buttery oak and creamy texture. Wonderful textural quality. Subtle fruit flavours of pear, yellow plum and a hint of apricot, then a suggestion, no more than that, of strawberries and cream. Elegant acidity with a grapefruit note, then white pepper again on the finish. Long, pure, expressive, silky textured.


The red 2014, despite being a very difficult vintage, is also exceptional. It was matured for 30 months in large oak barrels. (Sadly, the bottle of 2013 I tried was corked). Tasting note for the 2014 (unexpurgated):

Reimitz Sangiovese 2014 (rosso), Toscana

Palish but bright garnet/ruby. Fragrant with incense, flowers (iris), spice, red fruits, especially cherry, and a suggestion of woodsmoke. Palate: savoury and sweet, with sweet polished leather and forest floor, sour-cherry, and a touch of pepper. Incredibly elegant, fine-tuned and transparent, with the finest lacework of tannins and acidity. Intensity combined with delicacy.

Photographs by Joanna Simon

Please see aswell:
www.joannasimon.com
www.thewinegang.com

BILANZ. Das deutsche Wirtschaftsmagazin, Juni 2018, S. 88
Thomas Schröders Flaschenpost

Einen Gründer wird man ihn wohl nicht mehr nennen. Und doch hat Klaus Johann Reimitz noch einmal alles auf eine Karte gesetzt: Fünfundzwanzigmal hatte er als Kellermeister der toskanischen Fattoria di Montevertine deren weltberühmten Sangiovese „Le Pergole Torte“ vorgelegt, dann 2006 das Gut verlassen und, nach einigen Jahre des Nachdenkens, einen Entschluss gefasst.
Auf dem wohlbeleumdeten Weingut Poggio al Sole eines Freundes bei Tavarnelle Val di Pesa pachtete er einen Hektar feinstes Rebland, mietete sich mit eigenen Großfässern im Keller ein und begann unter dem Label „Reimitz“ einen Wein auf eigene Rechnung zu machen – dreitausend Liter pro Jahrgang, nie mehr. Ein Rarissimum.

Dieser Wein ist die Summe eines passionierten Winzerlebens.

Und welch ein Wein: Schon sein erster Jahrgang, der „Reimitz 2011“, sorgte für Aufsehen – „Kult!“, schwärmten Kritiker. Und tatsächlich hatte man einen Sangiovese, der dieser Reb-Diva, ihrer Schönheit wie ihren Launen, mit solcher Eleganz, Dichte und zugleich Klarheit huldigt, noch nicht erlebt: Summe eines passionierten Winzerlebens. Die folgenden Jahrgänge bestätigten diesen Ruf; 2012 und 2013 erfüllen Gaumen und Gemüt wiederum mit dem kaum zu beschreibenden Wohlgeschmack, in dem sich Kirsche, Veilchen, ein Hauch Sandelholz und Chianti-Erde rätselhaft vermählen. Der 2014er, ein Großer auch er, geht bald auf die Flasche.
Klaus Reimitz verkauft seinen Wein nur in sogenannten Lots, Gebinden von 24 Eintel- und sechs Magnum-Flaschen sowie einer Doppelmagnum. Einige (Internet-) Vinotheken, Finkenweine.de zum Beispiel, bieten auch en détail an, die Eintel für 95, die Magnum für 199 Euro. Aber Vorsicht! Dieser Wein hat ein bedenkliches Geheimnis: Je leerer die Flasche, desto besser schmeckt er. Angelangt am Fuß der Bouteille, wird man ohne Frage eine neue öffnen. Magie des Weins!

2013 Reimitz Sangiovese erhältlich über:

info@reimitzwine.com
info@finkenweine.de
info@bacchus-vinothek.com

Air Dolomiti - In-Flight-Magazine, Dicembre/Gennaio 2017, Nr. 135 S. 56
(in italiano)

Il sogno di Klaus

(Storia di Giovanni de Luca)

Un ettaro di vigneto a Tavarnelle Val di Pesa, una produzione di 3mila litri di sangiovese in purezza che gli ha dato fama e prestigio. Quando stapperete la vostra prima bottiglia di “REIMITZ” capirete cosa c’è dentro.


Panorami unici: La vista di cui si gode dalla terrazza dell’Azienda Agricola Poggio al Sole. La vigna Boronzky ha un’estensione di un ettaro.

La vita di Klaus Johann Reimitz potrebbe diventare il soggetto di un film. E sarebbe di certo una di quelle belle storie in cui la passione per l’arte e il vino è la protagonista assoluta.
Se fossimo nel XVII secolo, Reimitz sarebbe catalogabile come una vittima del “Grand Tour”, il classico viaggio che dava forma al carattere degli aristocratici e che spesso vedeva l’Italia come meta privilegiata. Ma andiamo con ordine. Il giovane Klaus ha 19 anni quando decide di lasciare la Germania per tuffarsi nel Belpaese. Vive gli ultimi anni della dolcevita romana, poi si sposta a Perugia, città dove si iscrive all’Accademia Belle Arti “Pietro Vannucci”, potendo nalmente approfondire la conoscenza dell’arte italiana.


Silenzio: Il vostro prossimo Reimitz sta prendendo forma in questi legni Palato no e voglia di esplorare territori sempre nuovi. Le doti necessarie per diventare un grande produttore di vino.

Fa anche il restauratore nella bottega di Carlo Mancini, una delle più apprezzate della città e qui conosce molti fra i protagonisti della scena culturale di quegli anni, compreso Roberto Manetti, storico dell’arte e fratello di Sergio, suo futuro mentore in ambito enologico. Quando la famiglia Manetti decide di acquistare la Fattoria Montevertine, una grande tenuta a Radda in Chianti, Klaus estende le scienze umanistiche al mondo del vino, trovando nuovo terreno fertile per la sua creatività e dimostrando un talento non comune, che il suocero sa riconoscere e valorizzare. Grazie all’incontro con Giulio Gam- belli, uno dei massimi esperti di Sangiove- se, nascono grandi vini. Reimitz impara a conoscere nel profondo queste uve, e la sua sensibilità permette alla cantina di farsi apprezzare nel mondo.


In nome del Sangiovese: Klaus Johann Reimitz è considerato uno dei massimi esperti di questo vino. Grazie a Reimitz e ad altri ispirati viticoltori il Sangiovese, nelle sue infinite declinazioni è diventato uno dei simboli della Toscana nel mondo.

Ma Klaus Johann Reimitz è uno spirito inquieto e nel 2006 lascia Montevertine per coltivare la sua nuova idea, dar vita ad un sangiovese in purezza capace di esaltare la vera anima di questo vitigno. Obiettivo dichiarato: poche bottiglie, qualità alle stelle, per un pubblico di palati fini.
Inizia così la ricerca del terreno giusto in cui partire con il progetto, perché per produrre un vino eccezionale occorre una vigna adeguata. La trova a Tavarnelle val di Pesa nella tenuta di Johannes Davaz, titolare dell’Azienda Agricola Poggio al Sole. Se volesse Reimitz potrebbe affabulare il giornalista di turno con descrizioni in nite della vigna e del terroir, ma da persona concreta liquida l’argomento con un sorriso mentre guarda la collina dove ha appena vendemmiato le sue preziose uve e dice semplicemente “ho tro- vato il posto giusto”. È la Vigna Boronzky: estensione 1 ettaro, 3mila litri di vino, meno di 4.000 bottiglie. Etichetta minimalista, compare solo “REIMITZ” e l’indicazione dell’annata.
Non occorrono altre parole. Procuratevi un cavatappi e sarà un’intensa esperienza.

Lo trovi da Sotheby’s:
L’enoteca sotto casa non ha nemmeno una bottiglia di Reimitz? Nessun problema, la trovate on line su www.sothebyswine.com

Air Dolomiti - In-Flight-Magazine, December/January 2017, Nr. 135 P. 56
(in english)

Klaus dream

(Story Giovanni de Luca)

A mere hectare of vineyard in Tavarnelle Val di Pesa, a production of just 3000 litres of the pure Sangiovese that has earned him fame and prestige. Uncorking your first bottle of “Reimitz” is a revelation.


Marvellous views: The view from the terrace at the Azienda Agricola Poggio al Sole. The Boronzky vineyard encompasses just one hectare.

Klaus Johann Reimitz’s life story would probably make a good lm. One of those uplifting tales featuring a passion for art and wine.
If we were back in the 17th century Reimitz could be conveniently pigeonholed as a victim of the “Grand Tour”, that classical journey, generally through Italy, designed to forge the character of young aristocrats. But first things first. Young Klaus was 19 when he decided to leave Germany and seek sunnier climes in Italy. He managed to catch the last years of the Dolce Vita in Rome and then moved to Perugia, enrolled at the Accademia Belle Arti “Pietro Vannucci”, finally managing to study Italian art.


Silence: Your next Reimitz is maturing in these cask. A highly-developed palate and an infinite desire to break new ground. Necessary traits in a great wine producer.

He also saw service as an art restorer in Carlo Mancini’s workshop, one of the most revered experts in town, and it was here that he met so many leading figures from the dominant cultural scene of those years, including Roberto Manetti, an art historian and brother of Sergio, his future mentor in the wine-making trade. When the Manetti family decided to buy the Fattoria Montevertine, a vast estate in Radda in Chianti, Klaus extended his studies of the humanities to include the world of wine, finding fertile new soil for his creativity and demonstrating an uncommon talent that his father-in-law recognised and cultivated.
With the help of Giulio Gambelli, one of the greatest experts in Sangiovese, great wines were born. Reimitz learned all there was to know about Sangiovese and his sure instinct helped the winery gain worldwide recognition.


In the name of Sangiovese: Klaus Johann Reimitz is considered a leading expert on Sangiovese, one of the inspired winemakers who made this wine the symbol of Tuscany worldwide.

But Klaus Johann Reimitz is a restless spirit and in 2006 he said goodbye to Montevertine to follow his new lodestar, a pure Sangiovese embodying the very soul of this varietal. His declared objectives were: a limited number of bottles of sublime quality for connoisseurs.This vision inspired his search for the right land, because an exceptional wine required an exceptional vineyard. Klaus finally found his ideal at Tavarnelle in Val di Pesa on the estate of Johannes Davaz, owner of the Poggio al Sole Farm. Reimitz wouldn’t have the slightest difficulty in dazzling journalists with lyrical descriptions of his vines and their terroir but, like the practical person he is he just shrugs the issue off with a smile as he gazes at the hill where he has just harvested his precious grapes and says simply “I’ve found the right place”. “The right place” is apparently Vigna Boronzky: 1 square hectare, 3000 litres of wine, fewer than 4000 bottles. The label is minimalist, it merely says “REIMITZ” and gives the year of production. Nothing else is necessary. Just pull out a bottle opener for an intense experience.

Sotheby’s wine:
The off-licence on the corner doesn’t stock so much as a single bottle of Reimitz? No problem, you can buy it on line at www.sothebyswine.com

Finkenweine - Dr. Lutz Krämer: Weinbriefe
21. Mai 2017

REIMITZ 2013 – NEUES AUS DER TOSKANA



Was passiert, wenn Pension und Passion aufeinander treffen…? Klaus Reimitz hat gute zwei Dutzend Jahrgänge Pergole Torte gekeltert und denkt gar nicht ans Austrinken. Unter eigener Regie möchte er die pure Essenz der Sangiovese herausarbeiten, die intrinsische Schönheit nach außen kehren und eine Ode an die Toskana in Flaschenform verfassen. All dies gelingt ihm im herausragenden Jahrgang 2013 noch erstaunlicher als in den beiden Vorgängerjahren. Wenn Sie die Toskana lieben und die Quintessenz der seit Römerzeiten favorisierten Traube schmecken möchten, dann kann ich Ihnen diesen Wein nur wärmstens empfehlen. Ein Supertoskaner, der eigentlich gar keiner ist, weil er so klassisch und rein daherkommt, dass selbst ein Chianti wie eine Modeerscheinung schmecken dürfte…

In einer Verkostung mit Klaus Reimitz lernt man mehr als beim Studium zahlreicher Bücher! Aus ihm spricht sowohl die langjährige Erfahrung als auch die ehrliche Berufung. Man spürt viel Humor aber keinerlei Verblendung oder gar Geltungsbewusstsein; das hat er nicht nötig. Und so verstehe ich bei einer Verkostung seines 2013er Weins aus der Magnum nebst einem (auch nicht schlechten) Percarlo zumindest in Ansätzen, warum der eine Wein so anders als der andere schmeckt. Über den Weinberg, den Schwefel, die Weinbereitung an sich und den Ausbau wird gesprochen; zwischen all der Analyse stets eine würzige Anekdote von der Ankunft des Riedelglases in der Toskana hin zu der Goldgräberstimmung der 80er Jahre. Bei der Verkostung des 2013er Reimitz meine ich, all diese kleinen Anekdoten zu schmecken als materialisiere sich ein Stück toskanische Gegenwartsgeschichte in meinem Glas. Einerseits komplex und changierend und andererseits von steter Klasse und Aristokratie erzählend, wechselt der Wein fast minütlich sein Gemüt. Es geht nicht um vordergründige Fruchtaromen und auch nicht um höchste Tanninkonzentration, sondern um echte Finesse, um Ausgewogenheit und Schönheit.

Der Wein unterhält sich mit mir!

Ich kenne wenige Weine, die unter Reintönigkeit nicht die ordinären Grundaromen einer Rebsorte verstehen, sondern die Traube als Vehikel des Terroirs selbst verstehen und in reinster Form wiedergeben. Es mutet philosophisch an, den Wein zu ergründen und ihn zu beschreiben. Aber ist der Geist des Weines nicht oft genug Quell der Selbstentdeckung und des großen Kontexts? Es gibt immer wieder schräge Diskussionen darüber, ob Sangiovese etwas mit Pinot Noir zu tun hat. Die eine Fraktion sagt nein, denn die Aromatik ist analytisch gesehen nicht miteinander zu verwechseln. Die andere Fraktion forscht nicht nach der Analyse und dem Ursprung, sondern nach der Wirkung. Und die kann bei einem minimalinvasiv ausgebauten Sangiovese nahezu identisch mit der eines Pinot Noir à la Roumier, Groffier oder vielleicht Drouhin sein. Für mich ist der Wein burgundisch in der Wirkung, aber nicht in seinem Sein.

Excerpt from FINE Das Weinmagazin
1/2015, March 15, 2015

REIMITZ or the Beauty of Wine



(Text by Till Ehrlich, Photos by Marc Volk)

Sangiovese solo: “Reimitz” is a new Tuscan cult wine from the Chianti Classico. Yet it is deeply rooted in the tradition of the finest Italian vines. The vintner Klaus Johann Reimitz, who produces this rare wine on his own, ensures this.

The very first vintage in 2011 was a resounding success. It embodies the taste of the Sangiovese grape in a direct, gracious way: not loud, but harmonious, delicate, and differentiated. A grape variety, a vineyard, a barrel, a vintner, a wine. No oak aroma, no toast notes, no false frills. Without Cabernet, without Merlot, without Canaiolo, without Colorino. This red wine, which succinctly bears the name of its vintner, “REIMITZ”, is something like the sum total of a Tuscan vintner’s life. The label comes across as unspectacular, elegant, is a testimony to stylistic confidence and timelessness, as if it had been around for decades. It was, however, only designed for the “Reimitz” in 2013. This wine is seemingly about simple things, about good color, a good scent, a good taste. There’s nothing contrived, except that it is not easy to perfect what is simple (...) Simple does not mean that it is easy to make. One has to really understand the old Etruscan vine variety Sangiovese. To do so a vintner needs the experience of the ups and downs of many vintages, good, average, difficult ones. In short: a intensive vintner’s life. “Sangiovese is something totally tender, delicate. It’s not an everyday wine,” Klaus Reimitz says.

The concept of beauty is perhaps the key to understanding Klaus Reimitz and his wine. It is based not on technologically influenced faith in optimization, but on an aesthetically shaped mindset. Reimitz does not like referring to wines as great. He calls a wine he thinks is a success “wonderful”, and one has an inkling that the entire history of the idea of beauty resonates in the word, in particular the notion that the order-giving form of beauty is able to turn richness into lightness.

Because Klaus Reimitz considers the natural fruit and structure of the Sangiovese as something g fragile and delicate, he does not use barriques for the refinement process, but rather oval 1,500-liter barrels. “The wood should not impart any aroma to the wine,” he emphasizes, “it’s just a container in which my wine matures.” Reimitz gives his wine the time it needs at every stage of its development. Depending on the vintage’s characteristics the wine matures in the barrel 24 to 26 months. There is no fining, no filtration. During the long, gentle refinement the wine stabilizes on its own. Every step in the production of the wine is performed with caution and care. As such, for Klaus Reimitz point in time at which the yeast is extracted is the decisive moment in the refinement, because in his opinion it has a significant influence on the quality of the wine. “Before the yeast is extracted I do a lot of sampling, reconsider, and sometime or other I make a decision.”

With every vintage Klaus Reimitz addresses the question of “how far one can go with the wine.” For him it is not about which vintage is better, because every vintage is different, and has a face of its own. Like the 2011, which in a glass displays a wonderful transparent ruby red. Its scent combines intensity with crispness and elegance, cool and warm aromas. Enormously complex and refined, its taste unfolds an uncontrived manner, which comes across as direct, but not unsubtle, but rather graceful and weightless. The 2012 vintage has great body and potential; it is a wonderful wine with an expression all of its own, one which combines its crispness with silky tannins and wild cherry so sublimely and vibrantly, that one has an idea of the intensity of taste it will release, when one day it has fully matured.

To make a big wine with only one grape, the capricious Sangiovese, is a challenge. If the masterpiece succeeds, Reimitz calls the wine "beautiful".

A wine can never be better than what the grape delivers. Reimitz does not make wines that are not in keeping with nature and does not rely on the short-term effect of aromas, color, scents, and consistency. Rather, he goes in search of values that can come together in the wine in the long term and remain vibrant throughout its entire development stage. In this context it is not about the effect of individual components such as acid, tannins, and alcohol, but about expressing the character of the wine throughout its entire lifespan. It was with this in mind that he developed (...) the “Reimitz”. The wine’s inner harmony does not represent reduction in the sense of omitting something, as practiced in the case of labored wine concentrates and essences. Rather, the harmony signifies a coming alive, a concentration of the essential.

For Klaus Reimitz this permanent balancing act and the possibilities the process offers are the deciding factor in the production of the wine: When is the right moment to do something or let it be? Should you want a moment before extracting the yeast or not? With that you also need to know that in wine production decisions are irreversible and that a wine does not forget anything. “The quality is the result of the sum total of all this experience. There is no “too much”, it is like giving birth, the wine is always moving.” Klaus Reimitz does not rely on readings and technical parameters, but rather on his sense, the intuition he has developed through experience. “At the end of the day all you have is your sense of taste and smell.”

Like a great art work, a great wine cannot be thought out and planned ad nauseam. This peculiarity is part of the essence of wine making: It is stylistically expressed in the wine through the coexistence of subtlety and intensity. There can also be inconsistencies, which make it inimitable and unique – wonderful. “Reimitz” is a product that expresses the beauty of Tuscan wine.

Frankfurter Allgemeine Sonntagszeitung
February 16, 2014

Stuart Pigott:
“That’s what makes it a cult wine”


There is often talk of “cult wines”, but what is behind it? Presumably the most obvious characteristic is that a cult wine is by no means cheap and readily available, not a wine you will find on the shelves of your supermarket for EUR 4.99. Should you ever happen to come across a cult wine there, it will be several price levels higher and stand out from its non-cult fellow wines. However, should it not be expensive after all, demand for it will far exceed the amount produced, and for this reason it will be rare.

One wine that has just made it to the cult category, the “REIMITZ” from Tuscany, demonstrates how things work. For over 20 years Klaus Reimitz was an enologist at the Montevertine estate near Radda in the Chianti region. During this time the estate’s top red wine, “Le Pergole Torte” emerged as a genuine cult wine. It caused many a critic to effervesce with enthusiasm. After the first acclaimed vintages, however, it as good as liberated itself from the critics’ praise, surviving instead on the deep-rooted enthusiasm of consumers – an indispensable characteristic of candidates for cult wine status.

Disagreements with the owners of Montevertine followed, and Reimitz left. Helped by a few old friends he embarked on a new project. He discovered a first-class vineyard growing only Sangiovese, the main vine in Tuscany, and in 2011 produced the first wine of his own. It goes without saying that the reputation of “Le Pergole Torte” was a help, and his new wine attracted a lot of interest. Yet a new wine with a self-confident price is by no means a cult wine. No, such a wine must have a particular taste, which is certainly the case with the 2011 “REIMITZ”. Sangiovese red wines can be emphatically acidic and dominated by bitter tanning agents; this is often covered up by blending in smoother wines made of other grape varieties and a vanilla note.

None of this can be said of the 2011 “REIMITZ”. It stands out instead for a brilliant sour cherry note and a hint of pomegranate, coming cross as full-bodied, silky, and filigree at one and the same time. It can be said with some degree of certainty that what still seems to be a very youthful wine is admirably suited to laying down; yet another essential prerequisite for a cult wine. And what about availability? Purchased directly it only comes as a “lot”; each lot consists of 24 individual bottles, six magnums (1.5-liters) and one double magnum (3 liters) per vintage. Dealers and restaurateurs might well be able to cope with that, but it is steep for normal wine drinkers, kin terms of price as well. (Inquiries to info@reimitzwine.com).

It is expected that some purchasers of lots will then sell their bottles. If “REIMITZ” is then offered at a higher price than directly from the producer, it will be well on the way to becoming a cult wine.

Wein am Limit
19.1. 2014

Thomas Schröder ist Chefredakteur des Weinmagazins „Fine“ und ein Vollblutjournalist mit einer beeindruckenden Vita. Auch als Fernsehproduzent hat er sich einen Namen gemacht.

Hendrik Thoma im Gespräch mit Thomas Schröder

Heute geht es um einen gemeinsamen Freund von uns. Klaus Reimitz hat an der Seite von Sergio Manetti von Montevertine aus der Toskana einen der beeindruckendsten Weine dieser Region gekeltert: Der „Le Pergole Torte“ war seiner Zeit lange voraus. Er wurde in den Jahrzehnten zu einer Ikone und als sogeannter „Supertuscan“ klassifiziert. Denn in den 80iger Jahren setzten die meisten Winzer in dieser Region auf die Mithilfe der farbintensiven Sorten Cabernet Sauvignon und Merlot, um den säurereichen Sangiovese zu mehr Fülle zu verhelfen. „Le Pergole Torte“ ist die Antipode dazu. Ein eleganter, feiner Stoff, der aus 100% Sangiovese gekeltert wurde und jeweils für ein Jahr in großen Fässern aus slawonischer Eiche und ein weiteres in Barriques reift. Ein Wein um des Weines willen und kein Monsterstoff im Discoformat, der einfache Geschmäcker bedient.
Vor einigen Jahren hat Klaus Reimitz aus familiären Gründen das Weingut Montevertine verlassen. Damit ging einer der charismatischsten Winzer, die ich kenne. Mit dem 2011 „Reimitz“ feiert Klaus sein Debut and gleichzeitig ein fulminantes Comeback.
Auf dem Weingut Poggio al Sole hat er eine kleine Parzelle namens „Boronzky“ gepachtet und darf die Kellerräume des Weinguts mitbenutzen. Schon mit dem ersten Jahrgang zeigt sich die Hand des Meisters im Umgang mit dem störrischen Sangiovese. Ein feiner, duftender Rotwein, der mit jedem Schluck besser wird. Die fein eingebundene Säure und das Bukett von Sauerkirsche lässt an einen jungen Burgunder denken. Mich persönlich fasziniert der behutsame Umgang mit dem Holz, der einen würdigen Rahmen für das Gesamtkunstwerk liefert. Leider erlebe ich zu häufig, dass der „Holzaffe“ das Fass gerammelt hat und von dem Wein nur ein Haufen Speerholz übrig bleibt. Beim „Reimitz“ merkt man die Klasse und das Gespür seines Schöpfers für Ausgewogenheit. Das dieser Wein mit den Jahren noch besser wird, lässt seine Substanz deutlich spüren. Es geht eine ungewöhnliche Leichtigkeit und trotzdem eine mundausfüllende Sattheit von ihm aus.
Der Wein wird aufgrund der geringen Mengen die von ihm produziert werden nur in einem Gebinde von 24 Eintel, 6 Magnum und 1 Doppelmagnum abgegeben. Wer den Wein kaufen möchte, der schickt am besten eine Mail an info@reimitzwine.com. Ausdrücklich weise ich darauf hin, dass weder Thomas Schröder noch ich ein finanzielles Interesse an diesem Wein haben. Im Gegenteil, wir freuen uns das ein alter Freund die Weinwelt mit seinem Können und seiner Leidenschaft wieder bereichert.

„In taste we trust!“

Liebe Grüße,
Hendrik

Dieses Video kann auch angeschaut werden unter: https://youtu.be/LnhK41CRt1k



Contact

DIRECT ORDERS UNDER:




Each lot consists of:

24 Bordelaise (0.75-liters)
6 magnums (1.5-liters)
1 double magnum (3 liters)



REIMITZ wine can be purchased via the following addresses:

Finkenweine - Dr. Lutz Krämer
Kaulbachstr. 6 · D-14612 Falkensee, Germany · Tel. 0049 (0)3322 232501
E-Mail: info@finkenweine.de

Franz Keller Weinhandel
Badbergstrasse 22 · D-79235 Vogtsburg-Oberbergen, Germany · Tel. 0049 (0)7662 933011
www.franz-keller.de

Bacchus-Vinothek Weinhandlung Grimm
Oberndorfer Strasse 2 · D-78628 Rottweil, Germany · Tel. 0049 (0)741 17206
www.bacchus-vinothek.de

Lorenz Adlon Weinhandlung
Behrenstraße 72 · D-10117 Berlin, Germany · Tel. 0049 30 301117-250
www.adlon-wein.de

deuna GmbH 6 Co.KG
Curt-Frenzel Strasse 10A · D-86167 Augsburg, Germany · Tel. 0049 821 74 77 00
www.deuna.de

Paul Ullrich AG - Weine und Spirituosen
Aliothstrasse 40 · CH-4142 Münchenstein, Schweiz · Tel. 0041 61 338 90 90
www.ullrich.ch

KARNER WEIN PLUS GMBH
Kiefernhainweg 74 Via Pineta · I-39026 Prad am Stilfserjoch, Prato allo Stelvio
Südtirol, Alto Adige, Italy · Tel. 0039 0473 616012
www.karner.it
www.weinplus.com

Schulz & Partner GMbH
Weinhandel · Canavesegasse 4 ·  A-1230 Wien, Austria ·  Tel. 0043 (1) 8692222 oder 0043 (699) 17777000
www.eurovin.at

Club 67 Pall Mall
St. James‘s · London SW1Y, U.K.
www.67pallmall.co.uk

Sotheby‘s Wine
1334 York Ave · New York, NY 10021, U.S.A. · Tel. 001 212 894 1990
www.sothebyswine.com

HAAG WEINKULTUR
Dielenmarktstrasse 16 · 79346 Endingen am Kaiserstuhl · Tel.: 0049 7642 9286480 · Fax 0049 7642 9286482
E-Mail: mail@haag-weinkultur.de
www.haag-weinkultur.de



The following restaurants have REIMITZ wine on the map:

Hotel Ochsen
Kolinplatz 11 · CH-6300 Zug, Schweiz
www.ochsen-zug.ch

Restaurant Hot Spot
Eisenzahnstraße 66 · D-10709 Berlin, Germany
www.restaurant-hotspot.de

Louis C. Jacob
Elbchaussee 401-403 · D-22609 Hamburg, Germany
www.hotel-jacob.de

Schwarzer Adler
Franz Keller
Badbergstrasse 23 · D-79235 Vogtsburg-Oberbergen, Germany · Tel. 0049 7662 9330-0
www.franz-keller.de

Osteria Centrale
Bleibtreustrasse 51 · D-10623 Berlin, Germany · Tel. 0049 30 310 132 63

Ristorante Arnolfo
Via xx Settembre 50 · I-53034 Colle di Val d'Elsa Siena · Tel.+39 0577930549
www.arnolfo.com

Hotel e Ristorante Ansitz Zum Steinbock
Vicolo F.V.Defregger 14 · I-39040 Villandro Bz · Tel +39 0472 843111
www.zumsteinbock.com


Editorial Content

REIMITZWINE



Klaus Johann Reimitz

Fattoria Montevertine
I-53017 Radda in Chianti (SI)
Italia

Mobil: 0049-(0)15157818394
E-Mail: info@reimitzwine.com

USt-IdNr. DE301763256
Idr.Nr. 26 617 345 804

Responsible for content: Klaus Johann Reimitz (Adress see above)

Disclaimer: Despite painstaking control of the content, I assume no liability for the content of external links. The operator of those links are fully and exclusively responsible for the content of linked pages.

The entire content of this document, wether pictorial, audio or in the form of text, is subject to copyright.


Photocredits
Photos: © Marc Volk; Berlin
Composings: © Orangefarm


Concept and Realisation: © Orangefarm

© 2015 REIMITZWINE

Regulations

This privacy policy clarifies the nature, scope and purpose of the processing of personal data (hereafter "data") within my online offering and the related websites, features and content, as well as external online presence, such as web sites. our social media profiles on. (collectively referred to as "online offer"). With regard to the terminology used, e.g. "Processing" or "Responsible", we refer to the definitions in Article 4 of the General Data Protection Regulation (GDPR).

Responsible for content: Klaus Johann Reimitz


Fattoria Montevertine
I-53017 Radda in Chianti (SI)
Italia

Mobil: 0049-(0)15157818394
E-Mail: info@reimitzwine.com



Types of processed data:

- Inventory data (e.g., names, addresses)
- contact information (e.g., e-mail, phone numbers).
- content data (e.g., text input, photographs, videos).
- usage data (e.g., websites visited, interest in content, access times).
- Meta / communication data (e.g., device information, IP addresses).

Purpose of processing

- Provision of the online offer, its functions and contents.
- Answering contact requests and communicating with users.
- Safety measures.
- Audience measurement/Marketing

Used terms

"Personal data" means any information relating to an identified or identifiable natural person (hereinafter the "data subject"); a natural person is considered as identifiable, which can be identified directly or indirectly, in particular by means of assignment to an identifier such as a name, to an identification number, to location data, to an online identifier (eg cookie) or to one or more special features, that express the physical, physiological, genetic, mental, economic, cultural or social identity of this natural person.

"Processing" means any process performed with or without the aid of automated procedures or any such process associated with personal data. The term goes far and includes virtually every handling of data.

"Responsible person" means the natural or legal person, public authority, body or body that decides, alone or in concert with others, on the purposes and means of processing personal data

Relevant legal bases

In accordance with Art. 13 GDPR, I inform you of the legal basis of my data processing. Unless the legal basis in the data protection declaration is mentioned, the following applies: The legal basis for obtaining consent is Article 6 (1) lit. a and Art. 7 GDPR, the legal basis for the processing for the performance of our services and the execution of contractual measures as well as the response to inquiries is Art. 6 (1) lit. b GDPR, the legal basis for processing in order to fulfill our legal obligations is Art. 6 (1) lit. c GDPR, and the legal basis for processing in order to safeguard our legitimate interests is Article 6 (1) lit. f GDPR. In the event that vital interests of the data subject or another natural person require the processing of personal data, Art. 6 para. 1 lit. d GDPR as legal basis.

Safety measures

Please check regularly for the content of my privacy policy. I am adjusting the privacy policy as soon as the changes to the data processing I require make this necessary. I will inform you as soon as the changes require your participation (eg consent) or other individual notification.

Collaboration with processors and third parties

If, in the course of my processing, I disclose data to other persons and companies (contract processors or third parties), give them access to them or otherwise give them access to the data, this will only be done on the basis of a legal permission (eg if a transmission of the data to third parties, as to payment service providers, pursuant to Art. 6 (1) (b) GDPR to fulfill the contract), you have consented to a legal obligation or on the basis of my legitimate interest (eg the use of agents, webhosters, etc.).

If I entrust third parties with the processing of data on the basis of a so-called "order processing contract", this is done on the basis of Art. 28 GDPR.

Transfers to third countries

If I process data in a third country (ie outside the European Union (EU) or the European Economic Area (EEA)) or in the context of the use of third party services or disclosure, or transmission of data to third parties, this will only be done if it is to fulfill my (pre) contractual obligations, on the basis of your consent, on the basis of a legal obligation or on the basis of our legitimate interests. Subject to legal or contractual permissions, I process or let the data in a third country only in the presence of the special conditions of Art. 44 et seq. GDPR. That the processing is e.g. on the basis of specific guarantees, such as the officially recognized level of data protection (eg for the US through the Privacy Shield) or compliance with officially recognized special contractual obligations (so-called "standard contractual clauses").

Rights of data subjects

You have the right to ask for confirmation as to whether the data in question is being processed and for information about this data as well as for further information and a copy of the data in accordance with Art. 15 GDPR.

You have accordingly. Art. 16 GDPR the right to demand the completion of the data concerning you or the correction of the incorrect data concerning you.

In accordance with Art. 17 GDPR, they have the right to demand that the relevant data be deleted immediately or, alternatively, to require a restriction of the processing of data in accordance with Art. 18 GDPR.

You have the right to request that the data relating to you provided to me be obtained in accordance with Art. 20 GDPR and to request their transmission to other persons responsible.

You have gem. Art. 77 DSGVO the right to file a complaint with the competent supervisory authority.

Withdrawal

You have the right to grant consent in accordance with. Art. 7 para. 3 GDPR with effect for the future.

Right of oppositon

SYou can object to the future processing of your data in accordance with Art. 21 GDPR at any time. The objection may in particular be made against processing for direct marketing purposes.

Cookies and right to object in direct mail

"Cookies" are small files that are stored on users' computers. Different information can be stored within the cookies. A cookie is primarily used to store the information about a user (or the device on which the cookie is stored) during or after his visit to an online offer. Temporary cookies, or "session cookies" or "transient cookies", are cookies that are deleted after a user leaves an online service and closes his browser. In such a cookie, e.g. the contents of a shopping cart are stored in an online store or a login jam. The term "permanent" or "persistent" refers to cookies that remain stored even after the browser has been closed. Thus, e.g. the login status will be saved if users visit it after several days. Likewise, in such a cookie the interests of the users can be stored, which are used for range measurement or marketing purposes. A "third-party cookie" refers to cookies that are offered by providers other than the person who manages the online offer (otherwise, if it is only their cookies, this is called "first-party cookies").

I can use temporary and permanent cookies and clarify this as part of my privacy policy.

If users do not want cookies stored on their computer, they will be asked to disable the option in their browser's system settings. Saved cookies can be deleted in the system settings of the browser. The exclusion of cookies can lead to functional restrictions of this online offer.

A general contradiction to the use of cookies used for online marketing purposes can be found in a variety of services, especially in the case of tracking, via the US website http://www.aboutads.info/choices/ or the EU site http://www.youronlinechoices.com/ be explained. Furthermore, the storage of cookies can be achieved by switching them off in the settings of the browser. Please note that not all features of this online offer may be used.

Deletion of data

The data processed by me will be deleted or restricted in accordance with Art. 17 and 18 GDPR. Unless explicitly stated in this privacy policy, the data stored in my account will be deleted as soon as they are no longer required for their intended purpose and the deletion does not conflict with any statutory storage requirements. Unless the data is deleted because it is required for other and legitimate purposes, its processing will be restricted. That The data is blocked and not processed for other purposes. This applies, for example for data that must be kept for commercial or tax reasons.

According to legal requirements in Germany, the storage takes place in particular for 6 years pursuant to § 257 paragraph 1 HGB (trading books, inventories, opening balance sheets, annual accounts, trade letters, accounting documents, etc.) and for 10 years in accordance with § 147 Abs. 1 AO (books, records , Management reports, accounting documents, trade and business letters, documents relevant to taxation, etc.).

According to legal regulations in Austria the storage takes place especially for 7 years according to § 132 paragraph 1 BAO (accounting documents, receipts / invoices, accounts, receipts, business papers, statement of income and expenses, etc.), for 22 years in connection with real estate and for 10 years in the case of documents relating to electronically supplied services, telecommunications, broadcasting and television services provided to non-entrepreneurs in EU Member States and for which the Mini-One-Stop-Shop (MOSS) is used.

Hosting

The hosting services I use are for the purpose of providing the following services: infrastructure and platform services, computing capacity, storage and database services, security and technical maintenance services I use to operate this online service.

I or my hosting provider processes stock data, contact data, content data, contract data, usage data, meta and communication data of customers, interested parties and visitors to this online offer on the basis of my legitimate interest in an efficient and secure provision of this online offer acc. Art. 6 para. 1 lit. f GDPR i.V.m. Art. 28 DSGVO (conclusion of contract processing contract).

Collection of access data and log files

I, or my hosting provider, collects on the basis of my legitimate interest within the meaning of Art. 6 para. 1 lit. f. GDPR Data on every access to the server on which this service is located (so-called server log files). The access data includes name of the retrieved web page, file, date and time of retrieval, amount of data transferred, message about successful retrieval, browser type and version, the user's operating system, referrer URL (the previously visited page), IP address and the requesting provider.

Agency services

I process my clients' data as part of my contractual services, which include conceptual and strategic consulting, campaign planning, software and design development / consulting or maintenance, campaign and process / handling implementation, server administration, data analysis / consulting and training services.

Here I process stock data (eg, customer master data, such as names or addresses), contact data (eg, e-mail, telephone numbers), content data (eg, text input, photographs, videos), contract data (eg, subject matter, term), payment data (eg, Bank account, payment history), usage and metadata (eg in the context of the evaluation and success measurement of marketing measures). In principle, I do not process special categories of personal data, unless these are components of a commissioned processing. Those affected include our customers, prospects and their customers, users, website visitors or employees as well as third parties. The purpose of the processing is the provision of contract services, billing and our customer service. The legal basis of the processing results from Art. 6 para. 1 lit. b GDPR (contractual services), Art. 6 para. 1 lit. f GDPR (analysis, statistics, optimization, security measures). I process data necessary to justify and fulfill the contractual obligations and point out the necessity of their information. Disclosure to external parties will only be made if required by an order. When processing the data provided to me within the scope of an order, I act in accordance with the instructions of the client as well as the legal requirements of a commissioned processing acc. Art. 28 GDPR and do not process the data for any other purpose than the mandate.

I delete the data after expiration of legal guarantee and comparable obligations. The necessity of keeping the data is checked every three years; in the case of legal archiving obligations, the deletion takes place after its expiry (6 years, pursuant to § 257 (1) HGB, 10 J, in accordance with § 147 (1) AO). In the case of data that have been disclosed to me in the context of an order by the client, I delete the data according to the specifications of the contract, basically after the end of the contract.

Contact

When contacting me (for example, by contact form, e-mail, telephone or via social media) the information provided by the user for processing the contact request and its processing acc. Art. 6 para. 1 lit. b) GDPR processed. User information can be stored in a Customer Relationship Management System ("CRM System") or comparable request organization.
I delete the requests, if they are no longer required. I check the requirement every two years; Furthermore, the legal archiving obligations apply.

Google Fonts

IWe incorporate the fonts ("Google Fonts") provided by Google LLC, 1600 Amphitheater Parkway, Mountain View, CA 94043, USA. Data protection: https://www.google.com/policies, Opt-Out: https://adssettings.google.com.