Varieties / Blend: 60% Zweigelt, 30% Blaufränkisch, 10 % Merlot
Region: Neusiedlersee, Burgenland
Climate: continental („pannonian“), hot summer
Vineyard: Heideboden
Soil: sandy, clay, gravel
Vintage: 17th of November 2014
Yield: 40 hl/ha
Maceration of skins: 3 weeks
Fermentation: natural yeast, 31 °C
Aging: 15 months in barrique (500l)
Malotactique Fermentation: yes
Alcohol: 13 % vol
Total acidity: 5,3 g/l
Residual sugars: 1,0 g/l
Serving Temperature:  16°-18 °C
Food: venison, beef, lamb

Tasting Notes:
dark ruby red, ripe complex bouquet, tender roast aroma, round and complete at the palate, smooth texture, fine tannins in the finish