The Pinot is one of the oldest vine varieties known to man. It originated probably at the Nile, where it developed from the vitis vinifera occidentalis. It was spread by the Greeks, and the Romans brought it to France, where it can be traced back into the 4th century. Charlmagne brought it to Germany, where its cultivation is documented in 1318 (Salem) and 1330 (Affental).

Characteristics

The bunches are medium sized, tightly packed with medium sized berries, thin skinned and of dark blue to violet colour. Yields are medium high. Pinot Noir puts high demands on the site where it is to be grow, though not as high as the Riesling. The soil should be fertile, loose, warm, and deep. Stony soils that heat up easily, like slatey soils, are also recommended. The colour and bouquet is better on lighter soils. Pinot Noir from slate soil can be very special. It ripens shortly before the Silvaner and after the Saint Laurent, in early October in our region. On a good site it reaches 80-90 deg. oechsle on average with an acidity of 6-8 g/l. In southern countries 100 oechsle are possible, but a good pinot noir should not be too alcoholic. The optimum lies around 12.5%.

The Wines

Full, velvety, with a fine note of bitter almonds and moderate tannic acids. It is one of the finest red wines, of great diversity and ageing potential. Our Pinot Noirs are lighter, filigree wines with a beautiful pronounced bouquet.