• > Vineyard and soil: Sandy and sandy-loamy upper soils with partly strong subsoil
  • > Harvest: Early to mid of October
  • > Fermentation: 10 days closed fermentation on the skins at 30-32°C, followed by biological acid reduction
  • > Vinification: In French oak barriques 
  • > Alcohol: 13.3%vol 
  • > Residual sugar: 1.0g/l
  • > Acidity: 5.4g/l
  • > Description: Ruby-red colour, excels with wild cherry fruit tones, fullness on the palate and elegant tannin structure.
  • > Recommended with: Ideal with tender game and wild fowl dishes with red cabbage and light sauces, as well as tender steaks