BLAUFRÄNKISCH 2008
- > Vineyard and soil: Sandy and sandy-loamy upper soils with partly strong subsoil
- > Harvest: Early October
- > Fermentation: 10-12 days closed fermentation on the skins at 30-32°C, followed by biological acid reduction
- > Vinification: In French oak barriques
- > Alcohol: 13.1%vol
- > Residual sugar: 1.2g/l
- > Acidity: 5.4g/l
- > Description: Ruby-red colour, excels with wild cherry fruit tones, fullness on the palate and elegant tannin structure.
- > Recommended with: Ideal with tender game and wild fowl dishes with red cabbage and light sauces, as well as tender steaks
