Cherries, strawberries, cream, hibiscus, raspberry, cranberry
|Grapes||Zweigelt, Pinot Noir & Cabernet Sauvignon|
The skin fermented Cabernet-Sauvignon grapes brought color and structure to the wine. After two weeks, the wine moved to used oak barrels where malolactic fermentation ended and then spent about six months on the lees in our 700-year-old cellar. Fermentation with a combination of berries gives a unique and complex natural wine with a high diversity of flavours.
Bottled unfined and unfiltered.