50% of Paulines Pinot Noir and 50% of Alannas Portugieser.
Portugieser, carbonic maceration from
Rheinhessen (Alanna) for around two weeks
& Spätburgunder, skin fermentation from the
Nahe (Pauline), on the skins for about six
days – then pressed together and fermented
in a big old Stückfass (wooden barrel, 1200l)
in Mandel at Weingut Baumberger. If you close
your eyes, you might actually think you are
drinking Gamay from Germany, only that it’s not.