Judith Beck

Blackcurrant and plum appear with cherry, herbs and a nutty note. Bracing acidity accompanies a velvety texture. Zweigelt and St. Laurent are used in an eighty-to-twenty proportion. The grapes are harvested by hand and ferment spontaneously in stainless steel after roughly ten days of maceration. Maturation lasts eight months in used barriques. The wine is organic and carries twelve percent alcohol.

Black fruit, ink and graphite sit in a firm profile with fine-grained tannins. The dry red also shows spice, soft texture, velvety tannins and lively acidity. Blaufränkisch undergoes three weeks of maceration and ages for ten months in used barrels. It is neither fined nor filtered, receives little sulphur at bottling and carries 12.5 percent alcohol.