Variety: 50% Blaufränkisch, 25% Zweigelt,
20% Merlot and 5% Cabernet Sauvignon       
Region: Mittelburgenland, Burgenland
Climate: Pannonian climate      
Vineyard: Hochäcker, Raga, Dürrau       
Soil: Deep topsoil, no limestone      
Vintage:  By hand, 3.-6. October 2002      
Yield: 40 hl/ha      
Maceration of skins: 20 days      
Fermentation: Temperature-controlled, inox, 30°C      
Aging: 18 months in barrique (225 l)      
Malotactic fermentation:  yes      
Alcohol: 13,5 % vol      
Total acidity: 6,1 g/l      
Residual sugars:  1,4 g/l   
Serving temperature: 16– 18°C                                                       

Taste:
Intenese ruby red with a dark center, in the nose espresso, chocolate and consentrated wild berries and elderberry, on the nose spicy, roasted aromas and balanced fruit, ripe tannis, elegant and long finish.

Best with:
Roasted Duck and aged Steaks

Fact Sheet:

FactsheetVerat02

Shelf Talker:

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