We always harvest all our red wines punctiformly and isolated by type of soil. The grapes are fermented and matured separately. If after a maturation period of 14 to 16 months some wines stand out qualitatively we try to make a Reserve from the best barrels. We do not use a measuring cylinder and a pipette, as we would in the case of other cuvées, but it is quite simply a gut decision. In most cases Merlot is the basis, Zweigelt, Blaufränkisch and Cabernet Sauvignon act as supplements and assist the wine’s style. The resulting wine stays in the barrel for one more year, 30 months altogether.
After an appropriate ageing process in the bottle the wine is free to be sold in November, in the third year after it is harvested.
|2016||13,5 %vol||5,5 g/L||1,0 g/L||data sheet 2016|
|2015||13,5 %vol||4,8 g/L||1,0 g/L||data sheet 2015|
|2012||13,5 %vol||4,9 g/L||1,0 g/L||data sheet 2012|
|2011||13,9 %vol||5,2 g/L||1,0 g/L||data sheet 2011|
|2009||13,6 %vol||5,4 g/L||1,0 g/L||data sheet 2009|
Prior vintages can be found in the support area.