A slight salinity in the finish, typical of the Kanzlerberg terroir, makes you want to sit down to eat. A very beautiful structure and a superb length in the mouth on the aromas of candied fruits.
It impresses with its dry balance and woody character.
From now on, and to be kept for between 15 and 20 years. Serve between 8 and 12°C.
Perfect with foie gras, roasts, game in sauce, cooked pasta cheeses and morel mushroom crust. All the variations around the mushroom make it an ideal partner.