Prominent cherry fruit with notes of Cassis paired with herbs and spices. The creamy and rich extract, paired with fine tannins brings length and appetite. One of the most famous Austrian Reds.
The crushed must is fermented in vats and stirred 2 times a day. After 2 weeks the wine is racked from the skins and matures for 5-8 months in 500 litre oak-barrels. The bottling is usually before the harvest of the following vintage