This is Wasenhaus’ take on a carbonic Pinot Noir; you know, glou glou. Released every year pretty damn early (usually early in the year following harvest), this wine still shows that Wasenhaus elegance and textural fine-ness.
The wine is sourced from a 0.3 hectare, Demeter-certified (biodynamic) plot with vines about 20 years old. The soil here is loess and clay. The boys normally do about a two-week carbonic fermentation (with 100% whole clusters) in open-topped wooden tanks. The wine is then pressed and the fermentation is finished in stainless steel. For vintage 2019, because the wine was clean with a good chemistry (higher acids, lower pH) they used no SO2.
- Vom Boden