Clay soils with a high lime content, young vineyards between 20 and 30 years old. These loam soils of Deutschkreutz, where it gains its intense fruit and mineral spice. hand-harvesting. Controlled maceration with natural yeast in stainless steel tanks. Pressing after 10 days of maceration, followed by malolactic fermentation.
Its a very approachable and tasty Blaufrankisch, lots of cherry and red berry fruit with some classic spice and grip, albeit its a fairly juicy style. Served cool it was a good match to a lamb curry !
