Vineyard

limestone and mica schist with sandy pockets – exposition south– average vine age 35 years – soft pruning – organic compost

Cellar

handpicked – 21 days maceration – spontaneous fermentation followed by malolactic fermentation – 20 months 500l barrels – casks from „Leithaberg“ oak – 4 months bottle ageing before release

Tasting Note

black berries – tobacco – liquorice – black pepper – powerful – complex – elegant tannin structure - mineralic finish

Food Pairing

red meat – game and wild mushroom dishes – aged firm cheese