Pinot Noir Peter Zemmer

Yield per hectare: 50 hl.
Vinification: The stems are immediately removed and the grapes are fermented
at a constant temperature of 26 – 28 °C (79 – 82 °F) for about 7 days. The must
is kept in contact with the skins through circulation pumping and gentle pressure
from below. We thus achieve ideal results with the coloring from the skins and
emphasize the fruitiness of the wine. After two gentle rackings, half of this Pinot
Noir is aged over some months in large barrels of French oak, and the remainder
is aged in small casks of French oak (barriques) which are 2 – 3 years old. After
blending, the wine is bottled and then aged some additional months in the bottle
before it goes on sale.
Characteristic properties: A totally harmonious style, velvety, elegant with a
clear fruity character.
Color: ruby red to garnet red
Bouquet: typically of berries and sour cherries, mature and seductive
Flavor: harmonious, soft, full-bodied with rich fruit
Recommended pairings: Red meats, lamb, fowl, and game
Serving temperature: 16 – 18 °C (61 – 64 °F)
Cellaring: 5 – 6 years