To get the best acidity, we select the best grapes from the highest vineyards of our estate for the base wine. We get the natural rosé colour simply through direct pressing. After the first fermentation, the wine is bottled in spring and ages on the lees from 70 to 90 months.
On the nose it offers a complex bouquet with notes of baked pastry, spices and balsamic herbs. On palate it will surprise you with its still vibrant acidity and nice salty finish. Pair it with meat and even furred game dishes, or try it in a challenging contrast with oysters and raw fish. Best enjoyed at 6-8 °C.DOWNLOAD THIS CONTENT (PDF)