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: 1-5 October 2009
Vinification: Native yeast fermentation in steel tanks,
pressed after 15 days of mash-state,
biological malolactic fermentation in big oak barrels
Aging: 10 months in big oak barrel
Analysis: 12,7 % vol. of alcohol, 5,4 g/lt of total acidity, 2,0 g/lt residual-sugar
Bottling date: September 2009
Mellowness: 2010-2015
Best at: 18°C / 64.4°F

Tasting Notes:
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