Burgenland

“33.3% Blaufrankisch, 33.3%St. Laurent & 33.3% Zweigelt
From equal parts Blaufrankisch, St. Laurent and Zweigelt, the grapes undergo spontaneous fermentation with wild yeasts and then is aged in 500L wooden barrels for 18 months with no filtration. The g

“Kollwentz pioneered Cabernet Sauvignon in Austria and has had much success. He now has many imitators, but no equals. In the Pannonian climate of Burgenland, Cabernet Sauvignon ripens to excellent quality. The vines are planted on limestone and loam soil

"Brilliant raspberry red colour, fruit of raspberries and impressions of pink grapefruit in the nose; on the palate, strawberries and raspberries with pleasantly mild acidity and delicate tannins. This rosé is always known as one with a red wine structure

“The wines from the Weinlaubenhof have long been in a class of their own. Practically no other sweet wines have reached such a high level of recognition worldwide and only a few have come close to the high ratings Kracher wines continuously receive. Aroun

"A new idiom of Blaufrankisch, pursuing a stylistic paradigm more Burgundian than Boredelaise. No new wood, no small wood. Open fermenters, Spontaneous yeast fermentation."