We harvested Pinot Noir to make white wine on September 23, 24 and October 1, 2014. One portion of the clusters was pressed on the stem and their juice was racked into oak barrels. The other part was destemmed and then pressed, the juice was racked into steel tanks and barrels. After spontaneous fermentation we kept the wine on the lees for 3 months.

Tasting notes

Aging wine on the lees gave the wine mild creaminess and body. The residual sugar content balances out perfectly the high acidity.

Properties

100 % Pinot Noir
Alcohol: 12 % vol.
Residual sugar: 6 g/l
Dry extract: 26 g/l
Titriable acidity: 6,8 g/l