Vintage: 2018
Varietals: Mostly Zweigelt with splashes of Blaufränkisch and Sankt Laurent
Farming: Organic/Biodynamic
Soaring acidity lets the spice-drenched red and black fruits dance on the palate, and the wine—with only 15 milligrams per liter of added sulfur—bristles with energy. There is just enough structure here to keep the wine from feeling simple, but it stays out of the way of the fruit-and-spice main event.
Spontaneous fermentation; maceration and fermentation in stainless steel; aged on the lees for 15 months in 500l and 300l used oak barrels.
