Harvest: Selectively hand-picked at end of Sept; placed into 20 kg crates
Mash: Sorted, de-stemmed whole berries
Fermentation: Mash-fermented for more than 4 weeks in 500-litre wooden barrels.
Aging: in small used wooden barrels (300 litres) – on gross lees for 12 months without sulphur; then for another 6 months on the fine lees; a bit of sulphur (15 mg / l) added after the first racking.
Botteling: May 2018, unfiltered, unfined and without additional sulphur
Cinnabar hue with brick-red reflections. Naturally cloudy. Subtle aromas of blood orange and strawberry pulp. Tight structure with noticeable tannins, saltiness and vibrant acidity. Exceptional character with good potential. Looks like red wine, smells like red wine, tastes like red wine – but is made from white wine grapes!
everything that goes with Pinot Noir