Varietiy, blend: Blaufränkisch      
Region: Mittelburgenland, Burgenland
Climate: Pannonian      
Vineyard: Hochäcker     
Soil: loam, partly gravel      
Vintage: by hand, 10. Oktober 2009     
Yield: 4000 l/ha      
Maceration of skins:  2 weeks      
Fermentation: native yeast fermentation in steel tanks     
Aging: 16 months in big barrels (oak)      
Malolactic fermentation: Yes     
Alcohol: 13 % vol      
Total acidity: 5,9 g/l      
Residual sugars: 1,0 g/l      
Serving temperature: 18°C                                                     

Taste:
This wine is full-bodied, elegant and complex,
well-balanced with cherry and red current aromas, spice,
lingering fruit and ripe tannins on a long finish. Ideal
food wine, perfect with a wide range of meats, game,
poultry and cheeses

Will be best if stored in the cellar for a few years and
enjoyed not before 2011 but then up to 2019.