Vinification: The varieties were
all vinfied separately. The
Rotburger was partly pressed
and parly fermented whole
bunch for 4 days, the Sankt
Laurent was 100% whole bunch
fermentation for 10 days, and
the Blauburger was whole
bunch for 4 days. After pressing
the wines were all blended and
transferred to steel tanks where
they aged on the lees for about
6 months. Bottled unfined and
unfiltered.
Winemaker: Christoph Heiss
Region: Kamptal, Austria
Grapes: 50% Rotburger
(Zweigelt), 40% Sankt Laurent,
10% Blauburger
Alcohol: 11%
Sulphur: 15mg/L added
Suitable for vegans: Yes
Altitude: 200-260m
Total Area Farmed: 0.5 hectares
Soils: Loam/ Loess
Age of vines: 25-30 years old
