Vintages Rot

After picking, the grapes are carefully destemmed and put into stainless steel vessels, where the cap is punched down twice a day so that juice and skins stay in contact and the wine gains structure, depth and character. This phase lasts around three weeks, with spontaneous fermentation in the steel vat. The young wine is then drawn off, the pomace pressed gently and the must left to settle for a day. The wine matures for two to three years in barriques, where it goes through malolactic fermentation naturally. After two rackings, in which the wine is moved carefully from cask to cask, it is bottled unfiltered. With Vintages Rot we recommend beef fillet with a port jus and lentils, a dish whose fine spice and structure underline the depth and elegance of the wine. As a vegetarian alternative, a mushroom ragout with polenta and fresh herbs goes beautifully with its subtle fruit and fine note of wood. Complex, balanced, and full of suspense. Perfect for evenings that combine substance and serenity.