Winery Günter & Regina Triebaumer
Variety 100% Blaufränkisch
Winemaking Techniques De-stemming, closed must fermentation for 12–18 days at approximately 30 ˚C (88 °F), 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.
Residual Sugar Dry
Closure Screw Cap
Löss, LoamChalky Clay