Winery Günter & Regina Triebaumer
Variety 100% Blaufränkisch
Winemaking Techniques De-stemming into red wine tanks, after 3 hours racking off the juice (ca. 10%). Cooled fermentation in stainless steel tanks over four weeks or longer. Interruption of fermentation by separation of the must from the lees and cooling. Results in a natural residual sugar content.
Acidity 5.8 g/L
Residual Sugar Semi-sweet
Closure Screw Cap