Vineyard: Satzl, basement pieces of Ungerberg, Gabarinza, Salzberg, Altenberg


Soil: Black soil, danube gravel, light loamy and limy


Harvest: picked by hand 20-27 September 2015


Vinification: spontaneously fermentation in steel tank, 16 days skin contact, maturing for 6 months in 500lt oak barrels


Alcohol: 13% vol.

Residual sugar: 1 g/l

Acidity: 5,4 g/l


Blaufränkisch is one of the oldest grape varieties which gets in Burgenland best conditions for a good mature. The special clima and the lightly soil gave this wine spiceness and structure