Pinot Noir trocken - Weinbiet Manufaktur

With the Weinbiet Manufaktur Pinot Noir comes a first-class red wine in the well-polished wine glass. It presents a wonderfully dense, light red color. Poured into a red wine glass, this red wine from Germany reveals wonderfully expressive aromas of dried plum and blackberry, rounded off by other fruity nuances.

This wine delights with its straightforward dry flavor. It was bottled with only 1.9 grams of residual sugar. As you would expect from a wine, this German wine naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily require a lot of residual sugar. Full of pressure and complex, this dense red wine presents itself on the palate. Due to the balanced fruit acidity, the Pinot Noir flatters with a soft palate feeling, without at the same time lacking in juicy liveliness. The finale of this red wine with good aging potential from the wine-growing region of the Palatinate, more precisely from the Neustadt, finally convinces with considerable reverberation. The finish is also accompanied by mineral facets of the soils dominated by clay and loess.

Vinification of the Pinot Noir from Weinbiet Manufaktur

The basis for the powerful Pinot Noir from Germany are grapes from the Pinot Noir grape variety. In the Palatinate region, the vines that produce the grapes for this wine grow on soils of loess and clay. The grapes for this red wine from Germany, when perfectly ripe, are harvested particularly quickly and preferably in the morning to preserve their aroma. After the harvest, the grapes are quickly transferred to the press house. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks at controlled temperatures. At the end of the fermentation, the Pinot Noir is allowed to further harmonize on the fine lees for a few months.

Food recommendation for the Pinot Noir from Weinbiet Manufaktur

This German wine is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompanying wine to stuffed peppers, lamb stew with chickpeas and dried figs or boeuf bourguignon.

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