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Rosé is a matter close to our hearts. That’s why we don’t have the often typical juice extraction and rosé as a by-product of red wine production; instead, rosé is always a main product in its own right. The grapes are destemmed and remain on the mash for 8-14 hours. Then they are pressed and everything is made into rosé! Fermentation and ageing take place half in used barriques and half in stainless steel. Oh yes: Hardly any residual sugar. #drywinesforsweetpeople

The wines at Reichsrat von Buhl impress with their precise and straightforward style – for us, the focus is primarily on the character of the respective sites. The Bone Dry wines, on the other hand, focus on the unadulterated varietal typicity: juicy Pinot Noir aromas in the rosé, all made bone dry.

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