HORITSCHON
Variety, blend: Blauer Zweigelt      
Region: Mittelburgenland, Burgenland
Climate: pannonian      
Vineyard: Gfanger, 19-21 year old vines, Bio-dynamic methods      
Soil: sandy loam, partly gravel      
Vintage: 25-29th of Sept.      
Yield: 55 hl/ha      
Maceration of skins:  8-10 days      
Fermentation: Spontaneous yeast, temperature-controlled, inox, 30°C        Aging: 8 month in big barrels (3000 l)     
Malolactic fermentation: In big barrel      
Alcohol: 12,5% vol     
Total acidity:  5,5 g/l      
Residual sugars: 1 g/l        Serving temperature:     16 – 18°C        Bottling Date: May 2007       

Taste:
Deep ruby red, sour cherries and blackberries in the noses, dense and full
on the palette with juicy cherry and mineral spice. Fresh and easy to drink.
At its best between 2007 and 2013.

Fact Sheet:

FactsheetZweig06

Shelf Talker:

_not available

Photo: