Koppitsch

Wild berries, pink citrus and a salty note appear in this dry rosé. Rotburger, Pinot Noir, Blaufränkisch, St. Laurent and Syrah are blended. Whole bunches are pressed in a screw press, and the juice goes into fibreglass and stainless-steel tanks without additives or temperature control. Natural fermentation takes place, and most components co-ferment and mature for six months on gross lees. The wine is neither fined nor filtered and contains under ten milligrams per litre of total sulphur dioxide.