Blaufrankish Leithaberg DAC

Beef, Pasta, Poultry

Great wines express a sense of place and they are best able to do this when they are rooted in a biologically diverse environment where soil vitality is intact and vines live in symbiosis with the complex ecosystem in which they live. To lend nature and its manifold aspects a voice through our wines is our ultimate aspiration. The ways and means to this objective are marked by many actions and fundamental decisions that set the course and reflect our ethical and qualitative philosophies. Our decision to convert to biodynamic viticulture in 2006 was based on the goal of making our vineyards successively more resilient, more vital, and more heterogeneous.

This Blaufränkisch stems from old vineyards on the Leithaberg (Leitha Mountain) slopes in Jois, Winden and Breitenbrunn that face southeast toward Neusiedler See (Lake Neusiedl). The soils comprise the fossil-rich limestone, calcareous sandstone, and mica schist that are so typical for the region.

38 months maturation in amphorae and in used 500-litre oak barrels.

Handpicked from mid-September to the beginning of October, spontaneous fermentation, three weeks maceration on the skins in wooden fermentation vats, gentle basket press.