Weingut Hanewald-Schwerdt Spatburgunder 'Kalkriff'
Hand picked, cold soak, then open fermentation, 3 punch downs by hand a day, some parts ferment wild, no sugar left after fermentation. Aging for two years in small 225l barrels, malolactic fermentation also
in barrels. We use french oak barrels in 2016 50% new oak. Delicious now - loads of berry fruit with a smoky almost meaty savoury character, Very food friendly.