Chop, abberration when shed. Co-fermentation of the three grape varieties with a natural fermentation start. 12-day maceration with slight overflowing. Losing weight through gravity, pressing and composing the juices. Expansion for 8 months to yeast in stainless steel tanks. Without other inputs than a moderate dose of SO2 <40mg / L. No filtration and of course no stick.
Expressive nose after flavors of humus, moist earth and stone, very mineral, red cherry, fennel, anise, with a slight reduction when opening the bottle
On the palate, the wine is dry, with medium acid and tannins, beautiful structure and aromas of red cherry, currant and wet stone. Simply drink and drink very easy!
Grill in summer, white meat in winter
The little story
Today Christian works with his daughter Sarah and his son Simon. The whole family had to take part, because the vines lie in the middle of the desert!