N.V. Wermut gegen Schwermut
ausgesucht von Gerald Fleischhacker

Cabernet Sauvignon grapes are lightly crushed and left on the skins for approximately twelve hours. They are then gently pressed and fermented under temperature-controlled conditions in stainless steel tanks. This short maceration enhances structure and freshness while preserving the wine’s clear fruit and vibrant acidity.

For our Rosé Vermouth, selected self-grown herbs such as wormwood, lemongrass, elderflower, and marigold are macerated for approximately seven days in our own distilled spirit. After separating the solid and liquid components, the aromatic infusion is carefully blended with the Cabernet Sauvignon Rosé wine. The vermouth is then adjusted to drinking strength and bottled with care. The result is an expressive rosé vermouth that harmoniously combines herbal spice with the freshness and structure of the wine.