A dense and accessible bouquet, with a scent of sour cherries, dark berries and slight grape aromas, juicy on the palate with velvety tannins, notes of dark berries, medium-bodied, elegant and harmonious with a good finish. A classical Zweigelt and a universal companion for food.
A crossing of two well-known grape varieties – Blaufränkisch and St. Laurent – bred at the Höhere Bundeslehr- und Forschungsanstalt Klosterneuburg, named after its inventor Fritz Zweigelt, meanwhile acknowledged as the most successful red breed in Central Europe.
Crushed must fermentation at 28°C for 12 days, malolactic fermentation in the wooden cask, left to mature for 12 months partly in the big wooden cask, partly in the used 300 l cask.
Marl and brown loam on a Leithakalk basis.
This red goes best with grilled chicken, roast turkey, roast veal, and the boiled beef dishes so typical of Austria.
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Big bottle and special shapes 
