Hesse rhénane (Allemagne)
Pinot noir
Degré : 11,5°
Andi, having studied winemaking at the renowned Geisenheim University, returned to his family's estate in Eckelsheim, where they have been producing wine since 1699. Taking over the centuries-old tradition, he employs time-honored techniques with a modern understanding. The grapes are fermented on their skins for three weeks, with 30% of the stems included, enhancing the wine's complexity. After fermentation, the wine is pressed and then aged for two years in small 225-liter oak barrels, allowing it to develop deep, rich flavors.
Hesse rhénane (Allemagne)
Pinot noir
Degré : 11,5°
Andi, having studied winemaking at the renowned Geisenheim University, returned to his family's estate in Eckelsheim, where they have been producing wine since 1699. Taking over the centuries-old tradition, he employs time-honored techniques with a modern understanding. The grapes are fermented on their skins for three weeks, with 30% of the stems included, enhancing the wine's complexity. After fermentation, the wine is pressed and then aged for two years in small 225-liter oak barrels, allowing it to develop deep, rich flavors.
