Description
The grapes for this wine are destemmed and macerated for 3 hours before undergoing a gentle pressing. This gives the wine a light copper/rose coloring, which is appropriate for Pinot Noir rosé brut like this. The primary fermentation is a long, cool fermentation in stainless steel tanks — just as Riesling from this region would be fermented. The secondary fermentation is done in pressurized stainless steel tanks. The nose is pleasant with lemon, cranberry and a slight yeast aroma. It has a good mouthfeel with plenty of bubbles. There’s a nice brightness on the palate, with lemon, cranberry and granny smith apple flavors. The finish is beautiful, with a vibrant tanginess and a touch of salinity.
