If your winery dates back to the 16th century, you know you have some responsibility to carry with you. But when Stefanie and Alwin took the winery slowly over the first focused on transforming everything to organic farming, reducing yields and reintroducing bio-diversity between the vines. Many of the changes they learned about while traveling the world and working at wineries from France to New Zealand. Even though they are still making a larger share of the wines in a conventional style, they are more and more experimenting and releasing natural style wines. And maybe some of you remember their names as a driving force behind the Pet Nat project Fuchs & Hase.
As they slowly move into natural wines, they release unique project wines each year, called "Discoveries from Langenlois". This rosé was definitely a discovery, as it was made initially secretly by some employees. As they liked it so much, it is now part of every year's releases. After a short maceration of all the grapes, it is pressed, and a small number of whole cabernet berries are left in the juice to ferment. To finish, they leave the wine on it's lees in oak barrels for six months. It is a super-gluggable light cherry juice with some salty minerality thrown in the mix. Maybe try this one with a proper green salad with some grilled veggies on top.