d.b Schmitt, Spätburgunder, Reinhessen, Germany
This wine is fermented on the mash for a full six weeks, and it was bottled without adding sulfur. Due to the lack of filtration, the glass is slightly cloudy with violet reflections. The first impression on the nose is very animalistic, with a lot of wet hay, autumn leaves, and earthy notes.
Dark fruit of elderberries and some cassis is reserved. Red currant and spicy components of cocoa and coffee beans in the background. On the palate, the Pinot Noir presents itself with a lot of power and high density, slightly sweet, but by no means overloaded. A juicy acid nerve is in good balance with rich cherry fruit and extract sweetness. Pinot with a strong character, a bit wild, but still typical of the variety.
Organic / Biodynamic
Soil type: Limestone, Loess
Fermented spontaneously using low-intervention - Sulphites: No added sulphites - 22 mg/L
Fining (clarification): Unfined
Suitable for Vegans and vegetarians
Residual sugar: < 1 g/L