Rosé vom Zweigelt
The grapes are harvested in late September by hand in small boxes. The grapes are destemmed and after a short maceration period— after the grape has received its classic purple onion skin color— pressed very carefully. To preserve the delicate fragrances and aromas of the grapes, the must is fermented in chilled stainless steel tanks at 18° C and then aged on its lees. Early in the spring, the wine is bottled with all of its pure Zweigelt fruitiness.