Austria’s most widely planted red variety is a cross of two traditional Austrian varieties St.Laurent and Blaufränkisch. The grapes for this wine go through a one to two week fermentation and maceration process and are pressedcarefully. The wine matures on the lees for six months and is bottled after minimal filtration. This wine is dense and juicy with a purple color and has hints of strawberries and fresh herbs on the nose. It exhibits ripe fruit on the palate, reminiscent of plum with pleasant acidity and pepper.