13-23 years
KMW: 20,5°; Yield per hectare: 40-45 hl
Fermentation: Stainless steel tanks at a controlled temperature of ca. 28-30° C, maceration time of ca. 8-10 days followed by malolactic fermentation; Ageing: 12 months in large wooden casks
“This Blaufränkisch is ruby red in colour with a fruity, spicy raspberry nose and palate. The wine is full-bodied with well-integrated tannins and a long lingering finish.”
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