Varietal: 100% Blaufränkisch
Origin: Eisenberg, South Burgenland
Acidity: 5,8 g/
Residual sugar: 1,0 g/l
Production: 7.500 bottles
Soil: Diabasic chlorite slate with high levels of iron and partly made of quartz to the Eisenberg. this texture and the great site, with hillsides facing south, southeast and southwest protecting from the cold wind and providing a lot of sunshine thanks to their steep inclines, add to completely distinct Blaufränkisch wines, which could not be more elegant and distinguished..
Vinification: Traditional fermentation in the vat of 1.000 to be 1.500 lt. Pressing after appr. 18 days and malolactic fermentation.
Tasting notes: Nose has aromas of pepper, red wild berry confit and a hint of blackberries. On the palate the wine presents ripe sour cherry, well integrated tannins, some nougat in the finish.