Varietiy, blend: Blaufränkisch      
Region: Mittelburgenland, Burgenland
Climate: Pannonian
Vineyard: Gfanger, Horitschon, Bio-dynamic methods
20-25 year old vines      
Soil: sandy loam, partly gravel      
Vintage: 1-5th of October 2005      
Yield: 50 hl/ha      
Maceration of skins: 2-3 weeks      
Fermentation: Spontaneous yeast fermentation in temperature-controlled steal tanks  
Aging:13 months in big barrels       
Malolactic fermentation: In large oak barrels      
Alcohol: 13% vol      
Total acidity:  5,5 g/l      
Residual sugars: 0,9 g/l      
Serving temperature: 16 – 18°C       

Taste:
Powerful ruby red, cranberries and blackberries, light pepper in the nose,
 ripe cherries and soft tannins on the palate, round and good finish.

Fact Sheet:

FactsheetBlauf06

Shelf Talker:

_ShelfBlauf06

Photo: