2Naturkinder Spatburgunder

ประเทศ (Country) Germany
ขนาดบรรจุ (bottle size) 750 ml
ประเภทไวน์ (Wine Type) Red Wine
แคว้น (Wine Region) Others region
พันธุ์องุ่น (Grape Variety) Others
ปี (vintage) 2018
แอลกอฮอล์ (Alcohol) 10.5%
characteristics
บอดี้ (Body)
Light Light Light
แอซิดิตี้ (Acidity)
Medium Medium Medium
แทนนิน (Tannin)
Medium Medium Medium
2018
รายละเอียดสินค้า

The Spätburgunder (German for Pinot Noir) is the least crazy within the 2Naturkinder‘s wines. Due to the cool climate it is not the jammy rich Pinot Noir, rather an elegant one. Light and mineral with amazing wild blueberry and raspberry aromas, thyme notes plus a hint of yougurt (coming perhaps from the malolactic fermentation).

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พันธุ์องุ่นผสม (Grape Blended)

Spätburgunder

รสสัมผัส (Palate)

Light and mineral with amazing wild blueberry and raspberry aromas, thyme notes plus a hint of yogurt.

สี (Colour)

Ruby Red

กลิ่น (Aroma)

wild blueberry and raspberry aromas, thyme

รสสัมผัส (Palate)

Light and mineral with amazing wild blueberry and raspberry aromas, thyme notes plus a hint of yogurt.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
เนื้อหาสินค้า

Micheal Voelker and Melanie Drese spent many years working in other fields, traveling the world and living in Heidelberg, Regensburg, London, and New York. In 2013 they returned to begin taking over Michael’s father’s winery in Kitzingen in Bavarian Germany. Michael’s father is a long time winemaker, who in fact sits on the quality control board for the appellation, but has been very supportive of Michael’s desire to make wine without additives.

They began to make natural wines under the 2naturkinder label as a side project for the winery, and since then have decided to fully expand the project to take over more of the winery’s production. Michael has a particular interest in bats in the vineyard, and a few of the labels are inspired by them. He obtains bat guano from a local nature conservancy, which he uses when fertilizer is required. He is also sponsoring a research project to fund the role of bats in the vineyard.

The grapes were hand-harvested, destemmed with 20% of the stems added back in the must. Fermentation took eight days. The wine went into two old barrels for malolactic fermentation and was racked and blended into a bigger barrel in summer 2019 before being bottled in March 2020. Unfined, unfiltered, zero addition of sulfur.  Light and mineral with amazing wild blueberry and raspberry aromas, thyme notes plus a hint of yougurt.

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