Origin
Austria, Burgenland, Lutzmannsburg
Quality grade
Österreichischer Qualitätswein
Site
Lutzmannsburg
Site Type
plateau
Varietal
Blaufränkisch 100 % | 70 - 110 years | single guyot
5000 - 8000 plants/ha | 2200 - 2600 liter/ha
Geografical Orientation
east, south, west
Sea Level
260 - 300 m
Soil
brown clay
limestone
loam
clay
Cellar
Harvest
handpicked | end/october
Grape Sorting
manual
Fermentation
spontaneous
Malolactic Fermentation
yes
Sulfur Added
yes, wine
Mash Fermentation
partly destemming | wooden fermentation stand | 1000 - 3200 L | used barrel | 23 - 30 day(s) | 28 - 31 °C
Fermentation Process
manual punch down | 1 x day | Duration: 20 days
Filter
unfiltered
Maturing
large wooden barrel | 500 - 1500 L | used barrel | 20 - 22 month(s)
Time on the Full Yeast
12 month(s)
Time on the Fine Yeast
10 month(s)
Bottling
natural cork | beginning/september 2017
DIAM
Data
Wine Type
Still wine | red | dry
Alcohol
13 %
Certificates
organic
Allergens
sulfites
Drinking Temperature
14 - 16 °C
Aging Potential
30 years
Optimum Drinking Year
2025 - 2040
Awards
Falstaff
97