- Dieser sortenreine Rotwein passt ausgezeichnet zu Lammragout mit Kichererbsen und getrockneten Feigen oder Entenbrust mit Zuckerschoten
- Seine Herkunft aus Baden macht diesen Wein zu einem typischen Vertreter der Weine aus der Alten Welt
- Dieser deutsche Rotwein eignet sich perfekt als Begleiter zur Grillparty oder zur Familienfeier
Spätburgunder Granit Selection - Weingut Schloss Ortenberg
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With the Weingut Schloss Ortenberg Pinot Noir Granite Selection comes a first-class red wine in the glass. In this it reveals a wonderfully bright, light red color. The first nose of the Pinot Noir Granite Selection presents nuances of blackberries. The fruity components of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.
On the palate, the Pinot Noir Granit Selection from Weingut Schloss Ortenberg opens wonderfully aromatic, fruity and balanced. On the palate, the texture of this balanced red wine presents itself wonderfully dense. Due to the moderate fruit acidity, the Pinot Noir Granit Selection flatters the palate with a pleasing feel, without lacking juicy liveliness at the same time. The final of this youthful red wine from the wine-growing region of Baden finally captivates with good reverberation.
Vinification of the Pinot Noir Granite Selection from Weingut Schloss Ortenberg
This red wine clearly focuses on one grape variety, and that is Pinot Noir. Only the best grape material was used for this exceptionally balanced varietal wine from Weingut Schloss Ortenberg. After the hand harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully milled. Fermentation follows in large wood at controlled temperatures. Fermentation is followed by aging for several months in oak barrels.
Food recommendation for the Weingut Schloss Ortenberg Pinot Noir Granite Selection
Drink this red wine from Germany ideally tempered at 15 - 18°C as an accompaniment to roasted calf's liver with apples, onions and balsamic vinegar sauce, lamb stew with chickpeas and dried figs or goose breast with ginger red cabbage and marjoram.
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