The winemaking process is unique, with 50% of the Blaufränkisch undergoing semi-carbonic fermentation in direct-pressed Riesling juice, alongside destemmed Grüner Veltliner and Blaufränkisch. The wine ferments for two weeks and is then aged for one year in neutral oak barrels, resulting in a balanced 12.5% alcohol.
Visually, a light magenta. Cherry, raspberry, flowers, herbs. This wine is stunning—one that Loire Valley or drinkers of juicy Ardèche wines will love. Tiny, tiny quantities produced, so nab one while you can.
