Vegan

Blaufränkisch grows on a steep, south-facing Saybritz vineyard at Eisenberg. The vines are fifty years old, rooted in highly calcareous clay-loess above blue-green slate. Drainage through the stone brings freshness and bright fruit, while the clay brings fine sweetness and fullness. The wine has twelve and a half percent alcohol and is vegan. Farming follows biodynamic Demeter and Respekt guidelines.

Ripe, sweet berries and mineral notes define a full-bodied profile. The palate is fruity and supple, with liquorice, soft tannins and a ripe, long finish. Tinta de Toro comes from sandy vineyards with a high granitic-stone component. Harvesting is by hand, fermentation uses natural yeasts in concrete below twenty-four degrees Celsius, and the wine spends two months on its lees in concrete.

Wild fruit, liquorice and cocoa appear in the profile. The palate is silky, and the finish is long and fresh. The blend combines Touriga Nacional, Touriga Franca and Tinta Roriz from forty- to sixty-year-old vines on schist soils in Numão, Douro Superior. Grapes are harvested manually and selected in the vineyard. Fermentation takes place in temperature-controlled stainless steel, with twenty percent matured in second-year French oak casks. The wine contains thirteen point six percent alcohol and is suitable for vegan diets.