Additional information
Alcohol | 14,8 % |
---|---|
Acidity | 5,4 g/l |
Residual Sugar | 1,1 g/l |
Age of vines | 45 Jahre |
Planting density | 4000 vines/ha |
Yield | 35 hl/ha |
Vinification | Maischegärung bei 30°C, täglich Remontage, 30 Tage auf der Maische |
Ageing | Lagerung 24 Monate in franz. Eiche |
Assemblage | 30 % Blaufränkisch 30 % Zweigelt 20 % Merlot 20 % Cabernet Sauvignon |
Maturity | 2024 – 2034 |
Food pairing | Goes well with red deer specialties such as roe deer and venison, game poultry, beef dishes and aged cheese |
Drinking temperature | 16 – 18 °C |
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