Dieser Wein ist zertifiziert nachhaltig.
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BioDie BIO-Zertifizierung garantiert den regulierten Einsatz von ausgewählten Pflanzenschutzmitteln (Kontaktmittel, keinesystemischen Mittel), Bio-Hefen, die Einhaltung von Schwefel-Grenzwerten und die Schönung mit ausschließlich natürlichen Mitteln. Mehr Erfahren
Origine Rosé
Origine Rosé
Pinot Noir
Origine Rosé
Blood Orange Spice meets Gingerbread Freshness.
In the glass, a powerful salmon pink with a slight coppery shimmer appears – like rose gold on the tongue. The perlage is fine and continuous, dancing unobtrusively yet present through the glass. No quiet entrance – but visual excitement with style.
The nose is a complex mix of raspberry, blood orange, and ripe sour cherry. These are joined by notes of gingerbread, goji berries, and a subtle spiciness reminiscent of freshly roasted hazelnuts. Nothing loud – but everything with emphasis.
Juicy and precise on the palate. Citrus freshness and red berry fruit meet subtle oxidative depth. The acidity is ripe and runs perfectly straight. The texture: creamy, but with grip – like a perfectly tailored suit with a rough fabric structure.
Aged on lees for 720 days. Fermentation and aging partly in wood and in ceramic – no coincidence, but intentional texturing. Old vines, 70% Meunier, 30% Noir, plus 3% still red wine – all from the Massif de Saint-Thierry. This results in character in the glass.
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Origine Rosé
NV
Blood Orange Spice meets Gingerbread Freshness.
In the glass, a powerful salmon pink with a slight coppery shimmer appears – like rose gold on the tongue. The perlage is fine and continuous, dancing unobtrusively yet present through the glass. No quiet entrance – but visual excitement with style.
The nose is a complex mix of raspberry, blood orange, and ripe sour cherry. These are joined by notes of gingerbread, goji berries, and a subtle spiciness reminiscent of freshly roasted hazelnuts. Nothing loud – but everything with emphasis.
Juicy and precise on the palate. Citrus freshness and red berry fruit meet subtle oxidative depth. The acidity is ripe and runs perfectly straight. The texture: creamy, but with grip – like a perfectly tailored suit with a rough fabric structure.
Aged on lees for 720 days. Fermentation and aging partly in wood and in ceramic – no coincidence, but intentional texturing. Old vines, 70% Meunier, 30% Noir, plus 3% still red wine – all from the Massif de Saint-Thierry. This results in character in the glass.