Origin: Horitschon/Mittelburgenland
Soil: Chalybeate clay with high coarse fraction.
Variety: Blaufränkisch
Age of Vines: 20-25 years of age
Density: 4000 vines

Crop: ha 5000 lt/ha
Vintage: 15th-20th October 2007
Vinification: Native yeast fermentation in steel tanks,
pressed after 15 days of mash-state,
biological malolactic fermentation in big oak barrels

Aging 11 months in big oak barrel
Analysis: 12,6 % vol. of alcohol, 5,4 g/lt of total acidity,1,0 g/lt residual-sugar
Bottling date: August 2008
Best at: 2008-2013
18°C / 64.4°F

Degustation-note Fruity and spicy aroma, typical for Blaufränkisch with
fragrances of sweet cherry and dark berries. A lot of fruit
and delicate spice again on the palate, with ripe tannins,
long play and beautiful structure, inspiring play of fruit
and acidity. Full-bodied and juicy with a long finish.
Recommended food: Pasta and meat

Fact Sheet:

FactsheetBlauf07

Shelf Talker:

_ShelfBlauf07

Photo: