Gute Herbstweine
Winemaking
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
barrels.
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
barrels.
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.
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.