With the Tina Pfaffmann Weißer Burgunder Exklusiv a first-class white wine comes into the swirled glass. In this it shows a wonderfully bright, light yellow color. To the nose, this Tina Pfaffmann white wine reveals all sorts of pears, apples, nashi pear and quince. As if that wasn't already impressive, the stainless steel aging adds roasted hazelnut, toasted almond and sun-warmed rock.
The Tina Pfaffmann Weißer Burgunder Exklusiv presents itself pleasantly dry to the wine lover. This white wine never shows itself coarse or meager, but round and smooth. Balanced and complex, this dense and creamy white wine presents itself on the palate. Due to the balanced fruit acidity, the Weißer Burgunder Exklusiv flatters the palate with a velvety feel, without lacking juicy liveliness at the same time. In the finish, this well storable from the wine-growing region of the Palatinate finally inspires with considerable length. Once again, hints of apple and quince are evident. In the aftertaste, mineral notes of the soils dominated by loess and clay join in.
Vinification of the Weißer Burgunder Exklusiv by Tina Pfaffmann
This wine clearly focuses on one grape variety, namely Pinot Blanc. For this exceptionally balanced single-varietal wine from Tina Pfaffmann, only first-class grapes were harvested. In the Palatinate, the vines that produce the grapes for this wine grow on soils of limestone, loess and clay. When the perfect physiological ripeness is ensured, the grapes for the Weißer Burgunder Exklusiv are harvested exclusively by hand without the help of coarse and less selective grape harvesters. After harvesting, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks at controlled temperatures. At the end of fermentation, the Pinot Blanc Exclusive is allowed to further harmonize on the fine lees for a few months.
Food recommendation for the Tina Pfaffmann Weißer Burgunder Exklusiv
Drink this white wine from Germany best well chilled at 8 - 10°C as an accompaniment to spaghetti with yogurt-mint pesto, omelet with salmon and fennel or fruity endive salad.
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