It goes very well with strong meats such as game, lamb or beef. But also spicy dishes.

The various grape blocks were harvested at optimal maturity and vinified separately. After careful selection in the vineyard, the grapes were sorted by hand in the winery so that only the best fruits were vinified. After destemming, the grapes were fermented in a combination of stainless steel tanks and traditional open-top fermenters. Kleine Zalze has used a combination of “punch down” and “pump over” in various phases of fermentation to achieve the best possible extraction and to achieve a balance between taste and tannin content. Particular attention was paid to not extracting the wine too much and maintaining the density without sacrificing elegance. After the main fermentation, the grapes were gently pressed and transferred to French oak barrels (40% new, 30% second and 30% third fill) for 40 months before blending.

Allergy information: Contains sulfites