Neronet (90%): destemmed and crushed, 5 days of skin-maceration. Spontaneous alcoholic fermentation, gentle press into stainless steel, malolactic fermentation. On lees until January, in stainless until blending.
Traminer (10%): destemmed and crushed, 3 days of skin-maceration. Spontaneous fermentation, on lees until January, in stainless until blending.
Wine is unfined, unfiltered with 15 ppm of sulphur added at bottling. Wine is vegan.
Juicy red with heaps of red and dark garden berries and smooth tannins. On the nose the Traminer is showing nicely with hints of rose petals and lychee.
Pairing with cold cuts, terrines and patés. Rosemary and green pepper beef tagliata. Pasta with a hearty ragú / tomato sauce. Roasted duck breast.
Alcohol: 12.5% vol. Sulphites added: 15 ppm.