Fruit
Earth
Acid
Body
Tannins
Notes from Becly Wasserman:
"The term "HuesWii" is used in [the] region to describe a wine that is served when friends come for a visit. A good cask from the cellar of the house, a wine for a snack, a wine for social rounds.
Fermented and aged without SO2 (except in challenging vintages), 70-100% whole cluster, fermentation started with an ambient yeast pied de cuve, 20-25 day fermentation and maceration with foot punch-downs and light pump-overs just to wet the cap, pressed with a basket press, aged for 20-22 months in used French barrels, racked once after 12 months in barrels, no fining, no filtration, minimal SO2 addition (10-20 ppm) before bottling."
Country
Germany
Sub-Region
Kaiserstuhl
Region
Baden
Varieties
Pinot Noir
Farming
Sustainable
Soil
From multiple vineyards with loess and volcanic influences.
Winemaking
Fermented and aged without SO2 (except in challenging vintages), 70-100% whole cluster, fermentation started with an ambient yeast pied de cuve, 20-25 day fermentation and maceration with foot punch-downs and light pump-overs just to wet the cap, pressed with a basket press, aged for 20-22 months in used French barrels, racked once after 12 months in barrels, no fining, no filtration, minimal SO2 addition (10-20 ppm) before bottling.