Grapes: Pinot Noir + Syrah
Region : Crișana, Romania
Soils: Clay + Loam
Vinification: Co-fermented in open vats for 2-3 days
Aging: 6 months
Notes from the Importer: Given his formal education at Geisenheim and working at larger more technical wineries, Edgar has a firm grasp of the science and the predetermined recipes needed for those kinds of wines. It’s also incredibly useful information when stripping everything away and has allowed him to open up his mind, take risks, and activate the same part of his brain that brings him joy from music. Except for his pét-nat where he measures density to ensure bottles aren’t exploding, he’s not picking, pressing or doing anything based on the numbers. All wines are spontaneously fermented in a 200 year old cellar, unfiltered, and the only addition is SO2 (10-20ppm) at bottling and many are without any additions at all. He’s also adamant about the control and feedback from using a basket press. Especially for the Grünspitz where a long and high pressure pressing is essential in managing the tannins and extraction. There’s no cell phone reception or internet in the cellar. Deep and quiet.
The nose offers cranberry, tangerine, wet clay and lemon pepper. The palate breezy, juicy, and easy to drink with crunchy raspberries and cranberries and just a touch of pepper on the finish. Perfect for chicken dishes seasoned with paprika or warm meatball soups.