different vineyards, all on limestone soils
The grapes from our best vineyards are carefully hand-picked and checked again on sorting tables at the winery. The mash fermentation takes place for 18 days in large 5,500-liter wooden fermentation vats at 24 to 28 degrees Celsius. At the beginning and at the end of fermentation, the wine is only gently pumped over. Also punched down during the main fermentation to ensure an optimal temperature distribution in the fermentation vat. Then it is aged for 12 months in largely used 500 liter barrels. After filling, the wine is stored on the bottle for another year in order to harmonize further.
Dark rubyred. On the nose complex aromas of stewed sour-cherries, cranberries and juniper, with white pepper and discret toffee aromas. The crisp, stimulating acidity, satiny tannins and a chalky minerality give a lavish structure to the wine. In spite of its opulence the wine is fine textured and extremely elegant.
This wine lives from fruit, spice and a chalky minerality. As such, it harmonizes with meat dishes such as beef or game. Also perfect with root sauces, as the animating acidity of the wine breaks up these sumptuous dishes.