70% Zweigelt, 15% Pinot Noir, 15% Saint Laurent from cool vineyards. The Zweigelt has a short maceration for color and the Pinot Noir and Saint Laurent are pressed white. Aged for two and a half years on the lees in the bottle. Bottled with approximately 7g/L dosage. Delicate and dry with a mineral...

100% Zweigelt, spontaneously fermented and aged in burgundy barrels with flor in the warm cellar. After a month long fermentation, the barrels are not topped off and the flor begins to develop. The wine spends at least five months with the flor before getting bottled. The juice is all second-press...

100% Zweigelt from primary rock and loess vineyards. It's destemmed and after a short maceration period, the juice is pressed and put in stainless steel tanks for fermentation and aging on the lees. Early in the spring, the wine is bottled with all of its pure Zweigelt fruitiness.  

This is bottled and made in the shared Buchegger-Mayr winery. 100% Zweigelt, grown in loess soils. The fruit is fermented on the skins and aged in wood for one year. Seductively fruity and juicy in the nose – ripe cherries, red mulberries, with a certain kick of spiciness. On the palate the fruit...