Variety, blend:  Blaufränkisch, Merlot      
Region: Various sites in Horitschon, Mittelburgenland
Climate: Pannonian      
Vineyard: Gfanger, 15-30 year old vines, Bio-dynamic methods      
Soil: Chalybeate clay with high coarse fraction.     
Vintage: Oktober 2010     
Yield: 50 hl/ha             
Fermentation: Native yeast fermentation in oak tanks,
pressed after 15 days of mash-state,          
Biologic Malolactic fermentation: In big oak barrels    
Alcohol: 13 % vol     
Total acidity: 5,7 g/l      
Residual sugars: 1,0 g/l       
Serving temperature: 18°C / 64.4°F       
Bottling Date: January 2012       
At its best: between 2012 and 2016

Tasting Notes:

N intens fruit aromas, ripe red berries, cherry

P juicy, elegant, structured, long finish