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


Harvest: picked by hand September 2016

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


Alcohol: 12,4% vol. Residual sugar: 1,1 g/l Acidity: 5,9 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