Projekt Beschreibung

Gabarinza 2016

Blend of Zweigelt (40%), Blaufränkisch (20%) and Merlot (20%)

Vinification: separate fermentation of the three varieties in wooden fermen- ters, 21 days maceration at 29° Celsius, followed by malolactic fermentation, ageing for 21 months in 500 liter barrels.

Alcohol: 13 % vol.
Residual sugar: 1.0 g/l
Acidity: 5.7 g/l

Organic status: produced biodynamically according to Respekt, certified by AT-BIO-402