At various altitudes and in the diverse volcanic soils around the Kaiserstuhl grow old vines that provide the grapes for these blends.
Fermentation on its mash 15-18 days, maturation in used barrique barrels.
Soft Pinot Noir with a fine and elegant balance of tannin, acidity and fruit. Particularly notes of cassis and cherry.
Soil: Volcanic soil
Food recommendation: Braised meat, wild rabbit or duck with intensive and flavourful sauses.
Alcohol: 13,0% vol.
Acidity: 5,3 g/l
Res. sugar: 2,8 g/l