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Origin of the name: name of the parcel from which the grapes come, located in St. German, at an altitude of about 700 metres. The grapes come from a single plot of land in the St. German vineyard, which is cultivated in cordon pruning with a high planting density. Very low yields. Calcareous soil, not very stony, of low thickness.
Cold pre-fermentation maceration for 14 days followed by 3 pump-overs per day during the alcoholic fermentation in stainless steel tanks. Followed by 12 months of barrel ageing. No new barrels used. Malolactic fermentation carried out during barrel ageing.
Suggestions for accompaniment
Red meats, cheese platter.
The wines of
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