Pinot Noir Reserve aus dem Carnuntum - Weingut Markowitsch

In the glass, the Pinot Noir Reserve from Carnuntum penned by Weingut Markowitsch reveals a bright light red color. When swirling the glass, one can perceive a first-class balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. To the nose, this Weingut Markowitsch red wine reveals all manner of black currants, mulberries, blueberries and blackberries. As if that wasn't already impressive, other aromas like black tea, cocoa bean and gingerbread spice join in.

The Weingut Markowitsch Pinot Noir Reserve from Carnuntum presents itself to the wine lover wonderfully dry. This red wine never shows itself coarse or meager, but round and smooth. Balanced and complex, this dense and fleshy red wine presents itself on the palate. Due to the balanced fruit acidity, the Pinot Noir Reserve from Carnuntum flatters the palate with a velvety feel, without lacking freshness at the same time. In the finish, this storable red wine from the wine-growing region of Lower Austria finally inspires with exceptional length. There are again hints of blackberry and mulberry. In the aftertaste, mineral notes of the soils dominated by gravel and clay join in.

Vinification of the Winery Markowitsch Pinot Noir Reserve from Carnuntum

The balanced Pinot Noir Reserve from Carnuntum in Austria is a single-varietal wine vinified from the Pinot Noir grape variety. The grapes grow in optimal conditions in Lower Austria. The vines here dig their roots deep into soils of clay and gravel. After the grape harvest, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. This is followed by fermentation in controlled temperatures. At the end of fermentation .

Food recommendation for the Pinot Noir Reserve from the Carnuntum of Weingut Markowitsch

This Austrian wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to braised chicken in red wine, lamb stew with chickpeas and dried figs or vegetable couscous with beef meatballs.

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