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: 13,6% vol
Total acidity: 5,8 g/l
Residual sugars: 1,3 g/l
Serving Temperature: 18 °C
Aging Potential: 15+ years
Tasting notes:
Full bodied, ruby red, powerful ripe, dark fruits, tender spicy and roasted aromas, delicate balance with long finish