37 Grad

Pinot Noir is a hard grape to dealcoholize without losing what makes it Pinot Noir, since so much of it lives in fragile aromatics. Running the vacuum distillation at 37 degrees, the number printed on the bottle, is the house's answer, and the aroma water collected during the process goes partly back in at the end. What survives is filigree rather than heavy. Raspberry and cherry on the nose, red berries and fine tannins across a dry palate. The Gault & Millau Henris panel rated it Hervorragend in March 2024, calling out anise and cinnamon ahead of the cherry fruit and describing the tannin as top class. Serve at 14 to 16°C in a Bordeaux glass. It's aimed at fine meat dishes, game, braised ox cheek, aged cheese or mushrooms. Under 0.5% alcohol, 14.1 calories per 100ml.