The way German Pinot Noir really should be. Bright, pale in colour, full of life and energy.
Grape Varieties: Pinot Noir
The 2016 vintage came with a ridiculous yield due to a massive frost damage earlier that year. A 600-litre barrel plus a little tank for half a hectare. The grapes were destemmed with 20% of the (dried) stems added back in the must. With only 12 days it was a relatively quick fermentation. Malolactic fermentation and aging on the lees in old oak from October 2016 to March 2018. The wine remained in the barrel (and the little tank) for 18 months being racked once in July 2017.
Acidity: 4.8g/L Residual sugar: 0.7g/L
Sulphur additions: 6mg/l
Soil: Shell limestone