MARKOWITSCH
PINOT NOIR 2006
|
GRAPE:
|
Pinot Noir |
|
VINEYARD AND SOIL:
|
Gravelly, calcareous clay. |
|
HARVEST:
|
At the end of September to early October |
|
FERMENTATION:
|
Fermentation at 27 - 29°C. |
|
VINIFICATION:
|
14 months in French oak barrels |
|
ALCOHOL:
|
13.4%vol |
|
RESIDUAL SUGAR:
|
1.4g/l |
|
ACIDITY:
|
5.3g/l |
|
DESCRIPTION:
|
Garnet, intense fragrance of raspberries, rosehips and spices, very expressive in taste with an elegant, powerful finish. |
|
RECOMMENDED WITH:
|
Ideal with hearty meat dishes made with delicate spices, as well as
mature
cheeses. Serving temperature 16 - 18°C |