Beschreibung
When to drink: 2016 to 2030
Falstaff Magazin: 97/100
Fermented in temperature-controlled stainless steel and with indigenous yeast. The temperature in the vats is increased a little so that the fermentation starts immediately. Total skin maceration is a maximum 15 days on the skins. The wine is racked off the skins when there is still 20-30 g/l RS, and malolactic fermentation as well as ageing follows in tonneaux of which only 10% is new. It stays in oak for 24-30 months. Mid ruby with orange tinges. Very fine nose of soft, perfumed red fruit supported by just a touch of oak. With aeration iron, orange peel and fresh cherry. Very elegant and fine with finely grained, ongoing tannins. Beautiful and fine. Walter Speller
