2019 Blaufrankisch From 18 year old vines planted to a single vineyard called Ungerberg with soils consisting of sand, loam and chalk, the grapes are hand-harvested in September, vineyard and table sorted with 50% de-stemmed and 50% whole cluster. Maceration lasts for six hours followed by spontaneous fermentation with natural yeasts in stainless steel (3000L) that lasts three weeks under temperature control. The wine spends 18 months on the lees with no battonage and is aged in the same tanks for 10 months. Not fined or filtered.