Brown earth, gravel and shell limestone dominates the soil where the Pinot Noir vines grow
The grape juice fermented for four weeks in open 600-liter vats without addition of yeast . We separated the seeds from the grape skins to gain only the mild subtle tannins. After the malolactic fermentation the wine has aged in partly new partly used 500l barrels from Austrian oak. Finally, the wine was bottled unfiltered.
Medium ruby red, elegant, with a balanced body, fine aromas of ripe, red berries, cherries and rose, spicy and slightly earthy. Medium-bodied, mild, velvety tannin. Perfectly integrated acidity, harmonious and noble; complex and long finish.
|Varietal composition||Pinot Noir|
|Vinification||Spontaneous fermentation, partly matured in new oak and the rest in older oak barrels|
|Alcohol||13,5 % vol.|
|Residual sugar||1,0 g/l|