Manuscripts dating from the 13th century show that red grapes were being cultivated at the Eberbach monastery even then.
It’s thought that the Cistercian monks brought the Pinot Noir vines with them, from their home in Burgundy, thus introducing them to Germany.
The Pinot Noir grapes are selected from vineyards in the villages of Rudesheim and Assmannshausen.
After fermentation in stainless steel, the wine is matured in 1,200 and 2,400 litre oak barrels for around 12 months.
Classic Pinot Noir aromas of red berry and wild strawberry.
Bright crunchy acidity and supple red fruit producing a light-bodied wine finely balanced by smooth tannins.