Mettenheimer Pinot Noir from loess soil

These grapes grow on young Pinot Noir vines in our top vineyards. Defoliated early to allow the grapes to soak up the necessary sunshine, the vineyards are bursting with vigour. Harvested before they are too ripe, the Pinot Noir retains its delicacy. The wine is then fermented on the skins for 12 days and aged for a year in barriques and tonneaux (500 l) that have been used three to five times.

A deep garnet red with lighter hues towards the rim. Ripe sour cherries, blackberries, plums and dried figs mingle with undergrowth, tree bark and black pepper. The supple palate flirts with delicate fruit sweetness, soft tannins and lively acidity. The medium-length finish is extremely stimulating and mineral.