Mmmh... Delicious with beef fillet with vegetables or, during hunting season, with venison with spaetzli and red cabbage.

After destemming and gentle squeezing, maceration takes place in wooden containers for around 20 days, manually stirring in the pomace hat to preserve fruit and tannins. The alcoholic fermentation takes place in small oak barrels, where the wine also undergoes malolactic fermentation. For the first six months of aging, the wine is stored in small wooden barrels, then twelve months in oak barrels with a capacity of 800 liters, before finally maturing for a further twelve months in barrels of 3000 liters. This is followed by bottling and a final refinement period of over a year.

Allergy information: Contains sulfites