A unique wine developed by Willi Opitz about 20 years ago. The finicky Pinot Noir grape is coaxed to full ripeness; Botrytis is allowed to develop; the bunch stalks are slashed to loosen the berries; an earlier green harvest is aimed at protecting the skins of the bunches left. Picked by hand at the end of October, with around 280 g/l sugar, the grapes are pressed in a small hand basket press and fermentation takes place in used barriques with their own cultivated yeast. Matured for about 18 months in barriques prior to an extended bottle maturing phase, the wine is released when about three years old.
A rich Pinot Noir Beerenauslese from Willi Opitz. This stunning dessert wine offers a mouthful of honeyed, musty peaches and dried apricot.