Freiherr von Gleichenstein

Freiherr von Gleichenstein

Johannes von Gleichenstein and his wife Christina von Gleichenstein are the eleventh generation who currently run the historic family winery in Oberrotweil in the middle of the Kaiserstuhl. Like their ancestors, they fell in love with wine and feel a great connection to the region. With the name...

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Barth

2020 Grauer Burgunder Gutswein trocken

This refreshing Pinot Gris has fruity aromas of ripe sugar melons, sweet pears and plum mash, especially on the nose. This is complemented by a smooth, round mouthfeel and a distinctive minerality. A pleasantly stimulating bitter note remains in the finish. It is an uncomplicated wine that brings carefree drinking pleasure with it.

Immediately after the harvest, the grapes for the Pinot Gris are gently filled into the press via conveyor belts without destemming or crushing. Due to the long pressing time of 6-8 hours, important ingredients are dissolved in the juice without putting too much strain on the berries. After the must pre-clarification by sedimentation, partial batches of the must are fermented spontaneously. The wines remain on the lees for a period of 3-5 months in order to achieve a harmonious wine structure.

Slightly chilled, suitable for Vespers with veal pie and farmer’s bread as well as grilled meat.

Wine Facts

  • PinotGris
  • Gutswein
  • Hofgarten
  • Volcanic Loess loam
  • 0.75Ltr
  • 6.9g/l
  • 1.9g/l
  • 13%
  • 7-10°C

2018 Spätburgunder Gutswein trocken

This Pinot Noir presents itself in a beautiful garnet red with a slight water edge. Aromas of freshly mashed cherries and dark berries are recognizable in the bouquet. On the palate it is youthful with a spicy note and soft tannins. The wine has a light body with a medium length and fine acidity on the finish. This Pinot Noir “Hofgarten” is a light drinking pleasure.

After selective hand picking, the grapes are destemmed and stored in mash fermentation tanks. The mash is cooled to 10 °C so that it can undergo a cold maceration for about 1 week. Due to the rising temperature, the mash then begins to ferment spontaneously. The fermentation lasts about 5 days. After that, the fermented juice stays on the mash for about a week to macerate again. Then the mash is pressed and stored for 12 months in large wooden barrels for malolactic fermentation and maturation.

A good accompaniment to snacks and white meat. Slightly chilled, it also goes well with veal pie and farmer’s bread as well as with grilled meat.

Wine Facts

  • Pinot Noir
  • Gutswein
  • Hofgarten
  • Volcanic Loess loam
  • 0.75Ltr
  • 5.5g/l
  • 0.8g/l
  • 13.5%
  • 15-18°C