MARKOWITSCH
ST. LAURENT ROTHENBERG 2006
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GRAPE:
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St. Laurent |
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VINEYARD AND SOIL:
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Rothenberg; Gravelly, red loam soil with lime-rich subsoil |
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HARVEST:
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Early September |
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FERMENTATION:
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Fermentation at 32°C; 3 weeks on the skins |
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VINIFICATION:
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Vinification in new French oak barriques |
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ALCOHOL:
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13.6%vol |
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RESIDUAL SUGAR:
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1.9g/l |
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ACIDITY:
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4.9g/l |
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DESCRIPTION:
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Intense ruby-garnet with dark violet reflexes, strong aroma full of dark fruit (blackberries), a hint of coffee, very full and concentrated on the palate, long finish |
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RECOMMENDED WITH:
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Ideal with hearty meat dishes made with delicate spices, as well as
mature cheeses Serving temperature 16-18°C. |