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Although the more than 400 hectares of vineyards in Klettgau are mainly cultivated by small-scale producers, Markus Ruch has always been convinced of the enormous potential of the country's northernmost wine region. The artist-winemaker has been cultivating his own vineyards since 2007. Before that he worked in Burgundy, but also with Marie-Thérèse Chappaz (VS) and Christian Zündel (TI). Today, he does his utmost to make you discover the taste of the clay-limestone terroir of Klettgau. His wines belong to the pantheon of Swiss production.
Produced in the steepest part of Hallau, the Haalde. The vines are rooted in very calcareous soil (PH 8.2). The whole grapes (i.e. not destemmed) are fermented and macerated with their indigenous yeasts for one month in Holzstanden. The wine is aged for 15 months in Burgundy rooms and bottled unfiltered by hand.
Suggestions for accompaniment
Roast chicken with morels - Quasi of veal with oyster mushrooms - Quail pie.
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