The Vineyards: Grown on rare limestone soil with heavy topsoil
of loam and clay. The vines are 19 to 43 years old.
Vinification: The grapes were hand harvested and de-stemmed.
Before pressing, the grapes were macerated 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 oak-barrels.
Afterwards left on the lees for almost 12 months after fermenting again in oak-barrels for 18 months to gain even more flavour and complexity.
Tasting notes: 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.
Drinking Temperature: 15 - 17°C
Alcohol: 13,5 g/l
Res. sugar: 0,7 g/l
Acidity: 5,5 g/l