Stodden Recher Herrenberg Spätburgunder 2019

Fermentation & Aging We hand-harvested the Pinot Noir grapes. After gently destemming and crushing, we fermented the must in punch down fermenters. To naturally soften tannins, we gave the wine a total of 18 days skin contact. The wine was pressed and transferred to barrels to undergo a long, native malolactic fermentation for roundness and depth. During 17 months of aging in French oak barrels (25% new oak), we naturally clarified the wine with barrel-to-barrel racking