Accessible nose with aromas of sour cherries and spicy notes, intense palate with velvety tannins, red berries, more hints of spice, elegant and balanced on a good, long finish. A classic Zweigelt and great with a variety of food. (Thomas Schabl, Sommelier)
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.
Mash fermentation at 28° Celsius for 12 days, malolactic fermentation (MLF) in open fermentation vats, 30 months - partly matured in large wooden barrels, partly in used 300 litre barrels.
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