Mussbacher Eselshaut Spätburgunder trocken - Weinbiet Manufaktur

With the Weinbiet Manufaktur Pinot Noir Mussbacher Eselshaut comes a first-class red wine in the glass. There it offers a wonderfully bright, light red color. The first nose of the Pinot Noir Mussbacher Eselshaut flatters with notes of sour cherries. The fruity hints of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.

The Pinot Noir Mussbacher Eselshaut from Weinbiet Manufaktur is ideal for all wine enthusiasts who like as little residual sugar in their wine as possible. At the same time, however, it never shows itself to be meager or brittle, as one might naturally expect from a wine. On the palate, the texture of this balanced red wine is wonderfully dense. Due to its vital fruit acidity, the Spätburgunder Mussbacher Eselshaut is exceptionally fresh and lively on the palate. In the finish, this well storable red wine from the wine-growing region of the Palatinate finally inspires with exceptional length. Once again, hints of sour cherry appear. In the aftertaste, mineral notes of the limestone and clay dominated soils are added.

Vinification of the Pinot Noir Mussbacher Eselshaut from Weinbiet Manufaktur

This balanced red wine from Germany is vinified from the Pinot Noir grape variety. The grapes grow under optimal conditions in the Palatinate region. The vines here dig their roots deep into soils of clay and limestone. The berries for this red wine from Germany, when perfectly ripe, are harvested particularly quickly and at the coolest possible time of day to preserve their aroma. After the hand harvest, the grapes are immediately taken to the winery. Here they are sorted and carefully broken up. Fermentation then takes place in large wood at controlled temperatures. After the end of fermentation, the elegant Pinot Noir Mussbacher Eselshaut is aged for several months in oak barrels.

Food recommendation for the Weinbiet Manufaktur Pinot Noir Mussbacher Eselshaut

Experience this red wine from Germany best tempered at 15 - 18°C as an accompanying wine to Ossobuco, Boeuf Bourguignon or stuffed peppers.

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