This savory medium-bodied red is a blend of Sankt Laurent and Blaufrankisch.
Region: Burgenland
Grape: Sankt Laurent, Blaufrankisch
Soil: sandy loam
Winemaking: whole cluster, 45 day maceration of Blaufränkisch, spontaneous fermentation in concrete eggs with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
Grape: Sankt Laurent, Blaufrankisch
Soil: sandy loam
Winemaking: whole cluster, 45 day maceration of Blaufränkisch, spontaneous fermentation in concrete eggs with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
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