Gute Herbstweine

The juice goes into stainless steel vats via gravity flow at a
temperature of 12°C for cold settling lasting 24 hours, after which
the wine is put into barrel. The alcoholic fermentation takes place
there under entirely natural conditions. This generally lasts for
8-20 days. Ageing on the lees lasts 45 to 60 days, in 50% new oak
Tasting Notes

We seek to achieve the ideal balance between the fruit, the struc-
ture, the tannin and the freshness afforded by acidity to guaran-
tee outstanding ageing potential. Beautiful, deep red with black

tints. The nose is ripe and elegant, with fruit predominating.