Notes from the Producer: The grapes are gently harvested by hand in several stages to ensure that only ripe und healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks. The goal is to produce intensely fruity, complex, and long-lasting Spätburgunder wines with a fine tannic structure. Malolactic fermentation takes place in used barriques in which the wines mature for 8-12 months. This lends them a fine, spicy hint of wood and roast aromas that beautifully mingle with the wine’s pronounced fragrance of cherry, plum, and black currant.
This Pinot Noir pairs well with beef fillet, roast beef, boeuf bourguignon, Mediterranean lamb, coq au vin rouge, and game birds.