Marka: Paul Blanck

Subtle nose of black fruits (blackberry and cherry). The palate is dense and silky with a nice balance and a nice length.
FOOD-WINE PAIRING:
Bresse poultry and capons, without ignoring plump turkeys and geese, with wild mushroom duxelle, sesame-breaded venison fillet, chanterelle mushrooms, Daniel Stein fruit mustard.

TERROIR:
Kientzheim clay-limestone soil.
VINIFICATION:
The fermentation of the musts starts spontaneously thanks to the indigenous yeasts present on the berries. The vatting lasts 7 to 10 days. It takes place at a controlled temperature in stainless steel vats, to promote the expression of the typical aromas of the grape variety.
After fermentation, the aging phase begins. This step is essential for the wine to assert its structure and its aromas.
BREEDING :
Pinot Noir - This wine is kept in stainless steel vats until bottling in the spring, where it is aged for another year before being marketed.

TASTING:
"Brilliant color, ruby ​​red garnet purple.
Subtle nose of black fruits (blackberry and cherry).
The palate is dense and silky with a nice balance and a nice length.
A wine whose acidity and the touch of bitterness of the tannins vibrate perfectly with the cello ".