Region: Baden

Variety: Pinot Noir

What's in the glass: Wasnenhaus’s entry level Pinot Noir from mainly sandy and loess soil and different origins. Due to the vintage, fermented as mostly destemmed fruit and a small part as whole bunch in a classic open oak vat fermentation. Whole bunch quantity in the entire cuvee is about 10%. Fermentation between 15 to 18 days and aged in old French oak barrels for 14 months.

Farming: Sustainable 

Vegan Friendly: Yes