The carefully selected grapes, harvested in late September, come from vineyards aged 16 to 25 years. The altitude is about 350 meters and the location is southwest. Beneath the top layer of soil are shale, clay and sandstone.
The grapes were spread and crushed, followed by spontaneous fermentation and two weeks of maceration. The wine then matured in 500-liter oak and cherry barrels for 36 months. It was filled without filtration and with a minimum addition of sulfur – 15 milligrams per liter.
The wine has a beautiful ruby color. In the nose we feel ripe cherries, wild strawberries, raspberries, forest undergrowth and gentle notes of black pepper and licorice. A similar complexity pampers us in the mouth as well. This is joined by black cherry, blackberry, blueberry. The tannins are velvety and the acids are extremely pleasant and juicy. The gentle spiciness and minerality that come from the aforementioned soil composition are perceptible. Aftertaste? I can hardly imagine a nicer one.
Ventilate it in a decanter before serving and serve in appropriately sized jars. This red pearl from Lower Styria needs plenty of air. I also recommend a good dry ripened steak or venison in any way.