fresh and light! There’s some wonderful signature Blaufrankisch fruit, Zweigelt spicy touch, and hi-Wildbacher acidity, and it all drinks oh so well.
Grapes are hand-harvested, destemmed, and gently pressed. They are fermented in wooden casks with indigenous yeasts. The wine then spends about 20 months aging in big neutral wooden casks. Bottled without fining or filtration, no sulfur added.