The word rosé is a bit bragging about this substance. Because the color is more in the direction of “Blanc de Noir”. This is due to the very short maceration period, all-grape pressing and almost one year of fermentation. The 11-month aging took place in a 500-liter barrel of fourth occupancy (always the same keg) made from Neckenmarkter oak completely on whole yeast and without added sulfur. Due to the very nutrient-poor mussel limestone soil and small-berry Pinot berries from a 30-year-old plant, this wine has significant reduction notes that lie somewhere between Chinese firecrackers, rock flour and flint aromas. A bizarre yet brilliant wine experience that lovers would locate somewhere between Calce/Roussillon, Burgundy and Jura. A rosé for “non-rosé drinkers”, mineral, salty, bone-dry, tart, delicate and has a great drinking flow. Especially when he is young, a little air in the carafe is good for him.