Grapes for the Pinot Noir Select are mainly from Vienna’s Bisamberg vineyards as well as a vineyard on the Nussberg. The grapes were destemmed and the must was then filled into modern punch down fermentation tanks. Following the fermentation and another short maceration, the must was pressed and filled into Burgundian barriques - 25% of them new. The lees of the Pinot Noir were stirred in regular intervals, with the wine having extended contact with it. After 12 months, the first racking was made, then after a total of 28 months, the barrique maturation was completed and the wine was then blended into a large barrel. Bottling took place one month later without fining or filtration.
Pair this wine with bacon-wrapped scallops, salmon a la plancha, aurora sauces, and lasagna.