100% Saale-Unstrut Spätburgunder - WG Freyburg-Unstrut

100% Saale-Unstrut Spätburgunder - WG Freyburg-UnstrutThe light-footed Für mich 100% Saale-Unstrut Spätburgunder from the pen of Winzervereinigung Freyburg-Unstrut glides into the glass with brilliant light red. The bouquet of this red wine from Saale Unstrut convinces with aromas of mulberry, blackberry, black cherry and plum. It is precisely its fruity nature that makes this wine so special. The Winzervereinigung Freyburg-Unstrut For Me 100% Saale-Unstrut Pinot Noir presents itself to the connoisseur wonderfully dry. This red wine never appears coarse or meager, as one might expect from a wine in the upper price range. Light-footed and multifaceted, this dense red wine presents itself on the palate. Due to the moderate fruit acidity, the Für mich 100% Saale-Unstrut Spätburgunder flatters with a pleasing feel on the palate, without at the same time lacking in juicy liveliness. In the finish, this youthful red wine from the wine-growing region Saale Unstrut finally inspires with good length. There are again hints of plum and damson. Vinification of the For me 100% Saale-Unstrut Pinot Noir from Winzervereinigung Freyburg-Unstrut This wine clearly puts the focus on one grape variety, and that is Pinot Noir. For this wonderfully elegant single-varietal wine from Winzervereinigung Freyburg-Unstrut, only immaculate grapes were harvested. After the grape harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally drawn off. After the wine is finished, the Für mich 100% Saale-Unstrut Spätburgunder is carefully harmonized. Food recommendation for the Winzervereinigung Freyburg-Unstrut Für mich 100% Saale-Unstrut Spätburgunder Enjoy this red wine from Germany ideally tempered at 15 - 18°C as an accompanying wine to veal boiled beef with beans and tomatoes, lamb stew with chickpeas and dried figs or boeuf bourguignon.