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Grape variety: Zweigelt
Only a few people might know that the family of Dr. Zweigelt, who managed to interbreed the variety out of Blaufränkisch and St. Laurent (a native grape linked to Pinot noir) in 1922, had vineyards and their cellar in Langenlois. Willi Bründlmayer bought the Zweigelt Cellar from Herwig Zweigelt together with a part of his vineyards. Traditionally we make a classic varietal wine from Zweigelt/Rotburger and only recently are exploring the potential as a reserve quality of this truly “all Austrian varietal”.
Harvest yield: 3,000 l / ha
Bottle closure type: Natural cork
Maturation: Only hand picked ripe and healthy grapes were used. The must was fermented in the classic way - two weeks on the skins - while malolactic fermentation took place in temperature-controlled rooms. Then it was matured for about 18 months in 300l Austrian Oak casks.
Food pairing recommendation: For pastas and barbecues in summer, roasted veal and pork, veal and pork leaver, young venison and lamb, soft cheese dishes when more mature…