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Hanewald Schwerdt Spatburgunder
Bright strawberry and cherry notes lead the way, with some delicious savoury character and good minerality. Intense and medium bodied, this is designed to be drunk easily and could be served with pigeon or duck.
After picking there was a cold soaking for one day until fermentation on skins was started by inoculation of the must. Three pumpovers a day during fermentation. After fermentation the wine got some time to extract tannins out of the skins for two more days. After pressing the wine was aged in 6000l barrel, a small amount went into 225l barrels for one year. 20% new French oak barrels were used.
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