ROSENBERG 2008

> Grape: 50% Zweigelt, 45% Merlot, 5% Cabernet Sauvignon
> Vineyard and soil: The name Rosenberg is a synonym for the soft slopes of the Arbesthal hills
> Harvest: Early to mid-October
> Fermentation: 14-20 days fermentation on the skins at 30-32°C in wooden fermentation vats, followed by biological acid reduction in new barriques
> Vinification: 18 months in French oak barriques
> Alcohol: 14.1%vol, > Residual sugar: 0.8g/l, > Acidity: 4.8g/l
> Description: Dark ruby-garnet, concentrated aroma of dark berries and cassis, very concentrated and compact on the palate with a very ripe tannin structure and a long finish
> Recommended with: Ideal with venison, steaks and all other dark meat dishes
> Serving temperature: 16-18°C.
> Ideal maturity: 2013-2018