Salmon-colored nuances with silver reflections appear in the glass. This spring and summer companion offers berry notes on the nose. These aromas are reflected on the palate and harmonize perfectly with the fresh, fruity acidity. Every sip becomes a juicy, fresh drinking pleasure.
Immediately after the harvest, the Pinot Noir grapes are gently filled into the press via conveyor belts without destemming or crushing. Due to the long pressing time of 6-8 hours, important ingredients are dissolved in the juice without putting too much strain on the berries. After must pre-clarification through sedimentation, the must ferments with yeast cultures in stainless steel tanks at a temperature between 15 and 20°C. The wines remain on the lees for a period of 3-5 months in order to achieve a harmonious wine structure.
Goes well with fish or veal dishes, with grilled vegetables or as an aperitif.