SITE: Zweigelt and Pinot Noir grapes harvested from small single vineyards in the Traisental.
VINIFICATION: Crushed, 6 hours skin contact; temperature controlled fermentation at 19° Celsius. 4 months of lees contact.
SERVING SUGGESTION: Serve cool (9–10°C), goes best with white meat such as chicken, turkey and grilled fish
TASTING NOTES: Bright salmon pink with red-gold hues. Delicate but fresh and very lively. Fruity and spicy with hints of cherry, fresh wild strawberries, and citrus. The palate is delicate with elegant acidity and a very harmonic structure.