Wieninger Pinot Noir Select

The grapes were carefully de-stemmed, and the must was transferred into open double barriques. These were immediately transported to the cooling cellar, where a cold maceration period of approximately six days took place. Following this, spontaneous fermentation with indigenous yeasts occurred at a controlled temperature. After fermentation and a brief post-fermentation maceration, the must was gently pressed and racked into Burgundian barriques, 30% of which were new. A generous quantity of lees was added to the barrels, with bâtonnage performed at irregular intervals over the course of nine months. After roughly 20 months of barrique maturation, the wine was blended and transferred to large barrels. One month later, it was bottled without fining or filtration.