VINIFICATION: Crushed, 6 hours skin contact; temperature controlled fermentation at 19° Celsius. 4 months of lees contact.
SERVING SUGGESTION: Serve cool (9–10°C), goes best with white meat such as chicken, turkey and grilled fish.
TASTING NOTES: Bright salmon pink with red-gold hues. Delicate but fresh and very lively. Fruity and spicy with hints of cherry, fresh wild strawberries, and citrus. The palate is delicate with elegant acidity and a very harmonic structure.
International Wine Report, 2019…. 90points
TEXSOM International Wine Awards, 2017….. Bronze metal
WINEMAKERS: Markus Huber and Michael Huber
GRAPES: 50% Zweigelt, 50% Pinot Noir
RESIDUAL SUGAR: 12 g/L
TOTAL ACIDITY: 6.8 g/L
TOTAL SULPHUR: 100 mg/LANNUAL PRODUCTION: 3,500 cases x 12/750ml