After a short juice extraction, the grapes are fermented in open mash fermentation racks. Only after a 14-day mashing period is the mash pressed. The Pinot Noir Ried Stangl HP is kept in new French barriques for 2 years until bottling. The extraction of the juice and the maceration ensure the fine fruit and the delicate tannin in the later wine
Medium ruby garnet, violet reflections, wider rim brightening
Fresh cherry fruit, delicate herbal spice, fine cassis, slightly tobacco, underlaid with orange zest, dried plums in the background
Juicy, red berry fruit, fine structure, integrated tannins, figs in the finish, sweetness in the aftertaste, stays well adhered, versatile food companion
92 FALSTAFF points
