The addition:

Pinot Noir is considered the diva among the red wine varieties with the highest demands on soil and vinification. Here the vines grow on deep loamy soil, which ensures that the plants are optimally cared for at all times. As in classic Burgundy, the high limestone content in the subsoil guarantees the highest degree of character and finesse.

 

The expansion:

Only fully ripe, healthy grapes were carefully selected by hand, freed from the stalk and fermented on the mash. After standing for two weeks, they were gently pressed.

After malolactic fermentation, the wine was stored in wooden barrels for 18 months. Barrique (225l) and tonneau (500l) barrels made of Palatinate oak were used. On the one hand, this preserves the great, natural cherry fruit of the wine, and at the same time the wine becomes denser and more complex in style. It should definitely be drunk slightly chilled and is an ideal addition to any dining table. It is best to open the wine 1 hour before enjoying it and - if available - use a decanter.