EN 
DE 
FR 
IT 
Tasting note by Christoph Raffelt from 18.03.2021, Copyright Christoph Raffelt
Wine information
90 % Sciaccarellu and 10 % Barbarossa from different parcels from an area of about 18 hectares. The vineyard is characterised by granite and lies at an altitude of around 100 metres. The grapes are harvested with a yield of around 25 hl/ha. It is harvested by hand in the early morning, destemmed and pressed directly. There is a slow fermentation at 18 °C after a cool pre-fermentation and after the natural settling of the lees. This is followed by ageing in stainless steel for 5 months. No malolactic fermentation, no fining, light filtration.
Colour
Intense bright salmon pink with orange highlights
Nose
Just as it stands and shines in the glass, it also shines out again. Never loud, but wonderfully diverse in its aromas. Orange blossoms tower over everything. Like the orange harvest in Andalusia. Apple and almond blossoms complement these delicate nuances. But it also has other attributes of citrus fruits. Orange zest, bitter oranges, grapefruit and bergamot zest. Kaffir lime leaves are in the second ripeness as well as Mediterranean herbs. Thyme, sage, oregano and rosemary complement Faustine Rosé wonderfully. A hint of coriander seed and aniseed emerge with a little patience and temperature in the glass.
Palate
On the palate, it seamlessly continues the impressions gained. The fruit is delicate and more on the citrus side. Tart and above all sour elements determine the mouthfeel. Always very well balanced. It seems cool and stony. The delicate fruit is absolutely elegant in the glass and comes into its own wonderfully with the hint of bitter oranges. This animates and immediately whets the appetite for the appropriate dishes. A fine minerality keeps it precise and clear on the palate. In the aftertaste, dried Mediterranean herbs come to the fore along with orange blossom.
Food recommendations from Marian Henß
- Confit salmon trout with potato leek pan
- Gnocchi with creamy tomato sauce, dried tomatoes, pine nuts and black olives
- Merguez with lollo rosso salad and mustard marinade
