Achkarrer Schlossberg Spätburgunder - Winzergenossenschaft Achkarren

With the Winzergenossenschaft Achkarren Achkarrer Schlossbergunder Pinot Noir comes a first-class red wine in the glass. In this it offers a wonderfully bright, light red color. To the nose, this Winzergenossenschaft Achkarren red wine presents all sorts of sour cherries. As if that were not already impressive, black cherry joins in due to the aging in large wooden barrels.

The elegant Winzergenossenschaft Achkarren Achkarrer Schlossberg Pinot Noir reveals an incredibly fruity taste on the tongue, which is not least due to its residual sweet profile. Balanced and complex, this light red wine presents itself on the palate. Due to its concise fruit acidity, the Achkarrer Schlossberg Pinot Noir presents itself impressively fresh and lively on the palate. In the finish, this youthful wine from the wine-growing region of Baden finally inspires with considerable length. There are again hints of sour cherry. In the aftertaste, mineral notes of the volcanic rock dominated soils join in.

Vinification of the Winzergenossenschaft Achkarren Achkarrer Schlossberg Pinot Noir

The balanced Achkarrer Schlossberg Spätburgunder from Germany is a single-varietal wine, made from the Spätburgunder grape variety. The grapes grow in optimal conditions in Baden. The vines here dig their roots deep into soils of volcanic rock. When they are perfectly ripe, the grapes for Achkarrer Schlossberg Pinot Noir are harvested exclusively by hand without the help of punishing and hardly selective machines. After the hand harvest, the grapes reach the press house by the fastest route. Here they are sorted and carefully broken up. Fermentation then takes place in large wood at controlled temperatures. Fermentation is followed by aging for several months in oak barrels.

Food recommendation for the Achkarrer Schlossberg Pinot Noir from Winzergenossenschaft Achkarren

Experience this red wine from Germany best tempered at 15 - 18°C as a companion to braised chicken in red wine, roasted calf's liver with apples, onions and balsamic vinegar sauce or stuffed peppers.

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