Austria's traditional and world-renowned star grape, Blaufränkisch, gets its rights in Heinrich's biodynamic hands.
Terroir, production method and maturation: The grapes used for the wine grow on both sides of Lake Neusiedlersee. Blaufränkisch grows well both in the shale and limestone soil of Leithaberg, as well as in the sand-mixed clay soil of the Parndorfer plain. The wine is produced using biodynamic methods. The grapes are harvested manually in September-October. Yeasts are not added to the wine, but fermentation starts spontaneously with natural yeasts. The wine is macerated for two weeks and aged partly in wooden and partly in steel containers. Finally, the wine is aged for 18 months in used 500-liter oak barrels.
Use: A versatile food wine that works as a companion to roasts, poultry and game, as well as artichokes or even eggplant.
Description: Dark fruity scent with aromatic violets as well. A medium-bodied wine, the tannins are pleasantly soft and the whole is well balanced.