Dark ruby to the rim, initially spicy fragrance with mint, stewed black elder and cedar wood, doing without maturation in barrique barrels results in an inspiring varietal fruitiness. Dry, dark fruits with delicate notes of green tea and hints of dark chocolate, present but pleasant tannins, vibrating structure and again a mix of black berries and a fine fruity finish.
With tapas of olives over barbecue bacon or peperonata to smoked game, chilli omelette, creamy goose soup, special breads and luxury salami, refined stews with pep and much more.
Hand-picked into small boxes, end of September 2006, a selection of extraordinarily small berries from family-owned vineyards and the Rust sites Großer Turner and Riegelpand.
Destemming, closed mash fermentation for 12 days at a temperature of approx. 30˚C, gentle pressing followed by malolactic fermentation, maturation in large oak casks.
|Serving temperature||16–18˚C, appreciates a carafe|
|Bottling||End of February 2007|
|Bottle sizes||0,75l, Magnum|