Vintage

Blaufränkisch

Country Austria
Appellation Burgenland
Color Red
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.
Alcohol 13.5%
Acidity 6.2g/L
Residual Sugar Dry
Closure Screw Cap
Elevation
120 Meters
Löss, Loam
Chalky Clay
climate
Pannonian