Roast beef with provolone and olive mayonnaise, stewed leg of venison larded with juniper bacon. Unfortunately, mammoth hunters did not know Oberer Wald to get their steaks. With well matured rip eye crusted with pepper, with real Biltong - self-imported and hand-cut, truffled pigeon escalope, hare bratwurst with blackberry jelly, as part of a "blood, sweat and tears" tasting - as final part, to hand down to your children if you have cancelled an unreasonable subscription or in case of a blackout.
Hand-picked into small boxes, a lot of chalk under loam from the upper and lower part of Oberer Wald, practically no need for selection, end of September 2015, literal parameters of ripeness.
Destemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 30 °C (88 °F) for 14 days, followed by 4 more days of maceration, gentle pressing and maturation in 300 l barrels (approximately 40% new).
|Serving temperature||15–17 °C (58–62 °F), poured out of a spectacular prize trophy|
|Bottle sizes||0,75l to 3-litres|