Estate:
Originating in the 11th century, this famous castle now is from the 15th century. The estatehas been farmed Bio Dynamically since 2007. With yields of 50 Hectoliters per Ha, the production is based on the very best grape
Wine Making:
Hand harvesting from September 28 to October 11in small baskets. Fermentation is
undertaken by the use of indigenous yeasts and temperature is controlled to less than 25°C during fermentation. The wine is matured 75% in barrels and 25% in vats.
Tasting Notes:
Deep dark purple hue, complex nosse which evokes fresh fruit (cherry),
violet flowers, biscuits and sweet trailing spices. On the pallet there is arefine balance of soft tanins with a slit tang. Full of finesse, the mid-palate is expressive with fruit, red current and grenadine, very present minerality and silky tannins. A long, elegant intensive finish.
Serve at 18°C / 65°F
