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Wine making:
Early defoliation of the grape zone in order to obtain optimal solar expansion, yield reduction by grape division, selective hand harvesting, transport of the mash by gravity without mechanical stress, intensive mash fermentation of approx. 15 days in small bats with three times immersion of the mash per day by hand, gentle peeping with 0.6 bar, 18 months storage in barrels made of Palatina oak

Description:

Fantastically matured Pinot Noir with clear structure and balance. Fine aromas of dark berries and wild fruits, delicate roasted aromas and finely integrated tannins.