Manual harvest early September 2018
Soil: Danube terrace gravel, sandy loamy soil with limestone inclusions
Vinification: Part of the grapes were destemmed and left on the skin for 7 days. The other part was pressed immediately and fermented in wooden barrels. After fermentation, both batches are blended after long yeast storage in steel tanks. Afterwards the wine remains in the steel tank on fine yeast until filling. Light filtration and sulphurization before bottling.
Alcohol: 13,0 % vol.
Residual sugar: 1.1 g/l
Acidity: 4.3 g/l
Organic status: in conversion to organic, certified by AT-BIO-402
Originally widespread, this grape variety is now a sought-after rarity. The power of ideal soils, the climate around the lake and the typical red- dish grape skins characterize the wine. In our region this variety is allowed to ferment on the mash for up to 7 days. This gives the wine depth, spice and a brilliant copper-ochre tinge.