Vintage Red

After the harvest, the grapes are carefully destemmed and placed in stainless steel tanks. There, they are punched down twice daily to ensure that juice and skins remain in contact, allowing the wine to gain structure, depth, and character. This phase lasts for approximately three weeks, with spontaneous fermentation occurring in the stainless steel tank. Subsequently, the young wine is drawn off, the pomace gently pressed, and the must allowed to settle for one day. The wine then matures for two to three years in barriques, where it naturally undergoes malolactic fermentation. After two rackings, during which the wine is carefully transferred from barrel to barrel, unfiltered bottling follows. For the Vintages Rot, we recommend beef fillet with port wine jus and lentils—a dish whose delicate spice and structure perfectly underscore the wine's depth and elegance. As a vegetarian alternative, a mushroom ragout with polenta and fresh herbs harmonizes excellently with the wine's subtle fruit and fine woody notes. Complex, balanced, and full of suspense. Perfect for evenings that combine substance and serenity.