Grown on rare limestone soil with heavy topsoil of loam and clay. The vines are 16 to 39 years old.
The grapes were hand harvested and destammed. Before pressing, the grapes were macerating for 14 to 21 days to extract all the flavours and aromas from the grape-skins into the juice. The juice was fermented in big and small oak-barrels. Afterwards let on lees for almost 12 months after fermentation to gain even more flavour and complexity through the lees-contact.
Pleasant, clear ruby red with dark reflections. In the nose scent of wild berries, tobacco, spices and forest floor. On the palate juicy, elegant with good length and structure.
Alcohol: 13,5% vol.
Res. sugar: 0,2 g/l
Acidity: 5,8 g/l