The tradition of producing red wines at Eberbach Monastery reaches back to the founding years of the former Cistercian monastery. The monks probably brought the discerning Pinot Noir grape vines with them from their home in Burgundy in the 12th century and cultivated them in the Rheingau. Sources going back to the 13th century prove that red wine cultivation existed at Eberbach Monastery even then. Food pairing: mild warm-dishes such as chicken, pork, cod and small game. Serving temperature: 16° to 18°C. Taste: Bright crunchy acidity and supple red fruit producing a light-bodied wine finely balanced by smooth tannins. Appearance: Pale ruby. Aroma: Aromas of red berry and wild strawberry. Grape variety: Pinot Noir