Cellar

Harvest

handpicked

Grape Sorting

manual

Fermentation

spontaneous

Malolactic Fermentation

yes

Sulfur Added

yes, wine

Mash Fermentation

complete destemming | Stems: 0 % | steel tank | 10 day(s) | 23 - 26 °C

Filter

unfiltered

Maturing

acacia barrel | 800 - 2700 L | used barrel | 13 month(s)

Data

Wine Type

Still wine | red | dry

Alcohol

13 %

Acid

5.4 g/l

Residual Sugar

1.4 g/l

Drinking Temperature

12 - 14 °C

Aging Potential

5 years

Optimum Drinking Year

2024 - 2029

Wine Description

Our red wines express the lighter, fresher potential of the region. Grapes from various loess sites are destemmed and fermented in stainless steel, with no more than 10 days on the skins to maintain brightness and drinkability. Best enjoyed slightly chilled (around 12°C), showcasing cherry fruit and herbal notes. Despite its freshness, this is no simple “sipper” but a structured wine with fine tannins and a clear sense of purpose.