Intensive purple with a small cherry-red rim, powerful viscosity, pleasant fragrance of blackberry and chocolate while aromas of ripe cherries, the humidor of a three-torques-restaurant, fresh thyme and cedar wood sparkle in the background, red currant tart and comparatively – and as a result of the vintage – slightly subdued toasty aromas.
The idea of beet-root risotto with smoked or goat cheese almost immediately enters one`s mind thinking of a main dish, rare- roasted sirloin steak, rich brochettes "Puszta secret", even for vegetarians. Peperonata with powerful smoked bacon or burgers with pork cutlet. Penne with lentils, leak & parsley. Home-made cheese-caraway-sticks or nut bread with summer butter and smoked sea salt, to match ripe Pecorino or Emmentaler matured in caves, and much more. In case, an open fire-place is not available, it pleases all the same in front of a Swedish stove.
Hand-picked end of september 2010 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both showing slate soils.
Separate harvesting, closed must fermentation at 31˚C, some days of additional maceration. Gentle pressing, malolactic fermentation, maturation in 300 l oak barrels for 12 months, mostly first filling.
|Serving temperature||16–18° C|
|Bottling||September 2011, final blending shortly before bottling|
|Bottle sizes||0,75l, Magnum, Double Magnum|