When naming his red wine cuvée Mano Negra, Philipp Kuhn was inspired by the "black hand" that the winemaker receives when mashing intensely colored grapes - in this case Cabernet Sauvignon and Blaufränkisch. The grapes come from Laumersheimer sites, consisting of loess loam, fine limestone gravel and massive limestone in the subsoil. Both grapes are vinified separately, before being assembled they are aged in oak barrels for 17 months.

In the glass, the Mano Negra convinces  with intense aromas of cherry and plum, with fine roasted aromas in the background. Powerful and round on the palate, with smooth tannins. A pinch of pepper in the aftertaste.