Not many winegrowers have mastered the rare art of producing red sparkling wines. It is a tightrope walk to harmoniously combine the tannins of the red wine with the perlage of a sparkling wine. The sparkling wine specialist Barth is also a virtuoso in his field. 100% Pinot Noir ferments on the mash for three to four days. This extracts a lot of color and berry aroma, but only a little bit of tannin to keep a nice balance. The base wine ages in large oak barrels for a year before being bottled for the second fermentation. The wine is on the yeast for 90 months before it is disgorged. Fine blackberry and violet aromas on the nose, but also spicy aromas. On the palate it unfolds the full typicality of a Pinot Noir. Finely balanced with gentle tannins and good structure, it is certainly the viniest Barth sparkling wine. Red pearls with a lot of individual charm and expression.