Varieties, blend: 100% Blaufränkisch
Region: Burgenland
Climate: Continental („pannonian“), hot summer
Soil: Chalk, slate quartzite
Vineyard: Leithaberg, Jois
Maceration of skins: 20 days
Fermentation: Spontaneous fermentation
Aging: 20 month in 500 l – barrels (partly new oak),
Malolactic Fermentation: Yes
Alcohol: 13,9% vol
Total acidity: 4,9 g/l
Residual sugars: 1,3 g/l
Serving Temperature: 18 °C
Aging Potential: 15+ years
Tasting notes:
Dark ruby red, complex, ripe, dark fruit, spicy with a roasted aroma, powerful yet delicately balanced with long, lush finish