Dark ruby ​​red, on the palate complex aromas of sour cherry compote, cranberries and juniper, plus white pepper, underlaid with subtle roasted aromas. The classy, ​​stimulating acidity, the fine-grained tannin and the chalky minerality give the wine an almost lavish structure. Despite its fullness, it is never overloaded, but rather delicate and extraordinarily elegant.
This wine lives on fruit, spice and a chalky minerality. As such, it goes well with meat dishes such as beef or game. Also perfect with the outside of the roots, as the animating acidity of the wine loosens up these sumptuous dishes.

The grapes from our best vineyards are carefully picked by hand and checked again on sorting tables at the winery. The mash fermentation takes place for 18 days in large 5,500-liter wooden fermentation stands at 24 to 28 degrees Celsius. At the beginning and at the end of fermentation there is only gentle flooding. Also pushed under during the main fermentation to ensure an optimal temperature distribution in the fermentation rack. This is followed by a 12-month expansion in mostly used 500-liter barrels. After filling, the wine is stored in the bottle for another year to further harmonize.