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Site: Siebeneich

Altitude: 250-320 m a.s.l.

Soil: Porphyry weathered soil

Fermentation in wooden casks for 25 days.

Malolactic fermentation and ripening for 12 months in barrique, 12 months bottle aging.

Alcohol: 13,5 % vol.

Residual sugar: 0,7 g/l

Acidity: 5,72 g/l

Colour: dark ruby red

Nose: fruity aromas of plum and wild berries with notes of chocolate, mocha, dried mint,

graphite and a hint of smoke.

Palate: full-flavored, velvety, soft tannins, harmoniously juicy with a stimulating finish.

Pairing suggestions: roast veal, grilled red meats, wild boar ragout, truffle dishes.