After crushing the grapes into open vats we bleed off the juice (like saigne) just about 15% off the RIEDLIN ROT vats. It is 100% Sptburgunder juice and the quality level is equal to the juice for the RIEDLIN ROT. After an average 12-hour sedimentation period the juice is moved into the fermenter.

Riedlin Rosis a uniquely brilliant rosthat has wonderful fresh red berry flavours along with a depth of flavour and texture which is quite unique for a roswine.