The last few years, with their heat records, have shown that our Cabernet Sauvignons on calcareous soils produce grapes that catapult us to other regions. And so, in 2018, we selectively picked our ripe Cabernet Sauvignon and Pinot Noir grapes by hand and then spontaneously fermented them on the mash. The expansion in 225L barrique barrels over 20 months has given the wine even more breadth, depth and balance. When the young wines were then ready to go, we spared no expense or effort together with sommelier Felix Fuchs from the restaurant Tulus Lotrek (★, Berlin) to cuvée this cuvée in Berlin. The result is certainly in a different league than the price suggests, but we want to make this experience possible for as many of our wine discoverers as possible. However, with a total of 800 bottles from the first vintage, not everyone will be able to enjoy this wine. We are happy about this exciting taste experience, which is currently not so settled in its youth and so always shows new facets. The best time for this wine is now. Because the development he is currently doing makes the heart of every wine discoverer beat faster, something is happening here; sometimes subtle, sometimes more succinct. Also goes well with dishes with beetroot.