Burgenland, Austria – 60% Zweigelt, 30% Blaufränkisch, 10% St. Laurent
This biodynamic red charms with juicy aromas of brambly berries, sour cherry, black currant, and cranberry, underscored by herbal/anise and leafy tomato-vine notes. Light to medium-bodied on the palate, it’s fresh and easy-drinking with balanced acidity, velvety tannins, and a subtle basil finish. A versatile companion to red-sauced pasta, grilled meats, charcuterie, or pizza. Great gently chilled. Hand-harvested grapes undergo spontaneous and semi-carbonic fermentation in stainless steel, followed by 5–6 months on lees—all with no fining, unfiltered, and low added sulfur.