Description
The vineyards: organic, 6.500 to 8.000 vines per ha, 2.500 to 3.500 kg per ha, hand harvested in 2nd to 3rd week in October wine production: 100% destemmed, 20% saignée, temperature controlled spontaneous fermentation for 4 – 5 weeks at 25°C, 1/3 new barrique, 2/3 seasoned barrique for 18 months, 6 months bottle age alcoholic content: 14% total acidity: 5,3 g/l residual sugar: 1,1 g/l potential: more than 10 years
Tasting notes: A deep garnet color with slight orange rim, nose showing of high complexity of black currant, cherries and bilberry together with balsamic notes and black tea. Earthy touch together with pointed and ripe tannins and the lively acidity. The finish is very long and perfectly balanced.
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