Mostly the Austrian variety Rotburger from different soils is used for this juicy red, the side player is a mix of old varieties. Half of the grapes are destemmed, the other half whole grapes. Natural fermentation in semi-closed casks for almost 100 days. During this natural process without additives, the wine hasn‘t been moved – no punch down, no pumping. The result is a fresh, easy drinking wine, but still complex in it‘s own way. Aged for 11 month in 1200 liter barrels Austrian oak. No sulfur added at all.