Johannes von Gleichenstein and his wife Christina von Gleichenstein are the eleventh generation who currently run the historic family winery in Oberrotweil in the middle of the Kaiserstuhl. Like their ancestors, they fell in love with wine and feel a great connection to the region. With the name Freiherr von Gleichenstein, they stand for the quality of the first-class wines, which are known far beyond the borders of the southern Baden region. They see it as their obligation to continue the long family history with commitment, professionalism, and soul.
The history of the Freiherr von Gleichenstein winery dates back to 1490. At that time, the St. Blasien monastery was planning to build a tithe cellar and barn. However, it was another 15 years before the estate could be put into operation because wood had to be used for the construction. According to the traditions of the time, this had to be beaten, floated, and smoked during the waning moon and stored dry for ten years. To this day, Johannes and Christina have been able to keep many of these elaborately prepared wooden structures, as well as the wine cellar, in their original condition.
The farm has been family-owned since 1634. Baron Hans Joachim von Gleichenstein converted what was then a mixed farm into a dedicated winery.
This Pinot Noir presents itself in a beautiful garnet red with a slight water edge. Aromas of freshly mashed cherries and dark berries are recognizable in the bouquet. On the palate it is youthful with a spicy note and soft tannins. The wine has a light body with a medium length and fine acidity on the finish. This Pinot Noir “Hofgarten” is a light drinking pleasure.
After selective hand picking, the grapes are destemmed and stored in mash fermentation tanks. The mash is cooled to 10 °C so that it can undergo a cold maceration for about 1 week. Due to the rising temperature, the mash then begins to ferment spontaneously. The fermentation lasts about 5 days. After that, the fermented juice stays on the mash for about a week to macerate again. Then the mash is pressed and stored for 12 months in large wooden barrels for malolactic fermentation and maturation.
A good accompaniment to snacks and white meat. Slightly chilled, it also goes well with veal pie and farmer’s bread as well as with grilled meat.
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