Origin
Austria, Burgenland
Quality grade
Österreichischer Qualitätswein
Site
Hinkenthal, Lamer
Site Type
hilly land
Varietal
Blaufränkisch 100 % | 52 - 72 years
5500 - 6000 plants/ha | 2000 liter/ha
Geografical Orientation
south east
Sea Level
160 - 180 m
Soil
sand
lime
Weather / Climate
Climate
pannonic
Cellar
Harvest
handpicked
Fermentation
spontaneous
Malolactic Fermentation
yes
Sulfur Added
wine
Mash Fermentation
complete destemming | Stems: 0 % | open fermentation vat | 3 week(s)
Maturing
large wooden barrel | used barrel | 20 month(s)
Bottling
DIAM
Deacidification
no
Acidification
no
Data
Wine Type
Still wine | red | dry
Alcohol
13.5 %
Acid
5.8 g/l
Residual Sugar
1.1 g/l
Allergens
sulfites
Drinking Temperature
15 - 17 °C
Aging Potential
high (15 years)
Optimum Drinking Year
2025 - 2037