Karl May Wine – Blutsbruder Rot – [ORGANIC]

The Karl May wine Blutsbruder Rot 2020 is a dry red wine cuvée from the Fritz and Peter May winery in Osthofen, Rheinhessen. Cabernet Sauvignon and Cabernet Cubin at 80% and Dornfelder at 20% give the Karl May Blutsbruder Rot plenty of power. On the nose, there are aromas of dark fruits, such as blackcurrant and blueberry, along with notes of fresh red pepper and a delicate herbal spice; leather saddle and campfire scents give the Blutsbruder its special kick. On the palate, it is juicy, berry-like, velvety-soft, with a strong body, good acid balance, and a long-lasting finish.

When two brothers manage a winery in the eternal expanse of the Wonnegau in Winnetou-Old-Shatterhand-like harmony, genuinely and honestly named Karl May, then there must be wines called BLUTSBRUDER (Blood Brother) there. The Blutsbruder Rot from Karl May was the first wine of the Karl May family band, which soon gained offspring with Blutsbruder Rosé and Weiß. In all three Blutsbruder cuvées, a local grape variety is married with an international one.

It is the perfect wine for a pleasant evening, an uncomplicated companion to pizza, pasta with tomato sauces or grilled dishes, which can also be enjoyed lightly chilled in summer.

Karl May Wine – Preparation

The vines for this red wine cuvée from the Karl May winery grow in organically managed vineyards in various locations with sandy loess-loam soils. To harvest ripe grapes in autumn, Fritz and Peter May begin in January with gentle pruning and early defoliation of the grape zone for optimal sun exposure, as well as yield reduction through green harvesting. The early, selective hand-picking of the grapes takes place in several passes. The journey to the new winery is not far, where the grapes are gently processed. After 10 days of maceration, the mash is gently pressed, and the must is spontaneously fermented and aged in stainless steel tanks.

Blutsbruder – a wine and its values

• Origin Wine from Germany
• Growing region Rheinhessen
• Grape varieties Merlot and Cabernet
• 14% vol. Alcohol
• 5.8 g/l acidity
• 0.4 g/l residual sugar

Organic inspection body DE-ÖKO-039 – German Agriculture