Harvested in mid-September by selective manual harvesting with 20° KMW. Then cold macerated for 5 days for fruit leaching. Then fermented with the natural yeast in a wooden fermentation rack. After a total of 24 days, the wine was pressed and drawn off into small oak barrels. The wine was stored for 12 months in small barrels and in September was drawn into large wooden barrels for another 10 months. In August 2013 bottled without filtration.
Ripe raspberries, floral aromas, crisp acidity at the beginning, smoky elements together with dark forest fruits and raspberries continue on the palate, ripe tannins; still firm, yet a long finish.