Growing area: In St. Magdalena on sandy porphyry soils
Harvest: Beginning of October
Vinification/Maturation: Fermentation with maceration period of 10-14 days, organic acid reduction, storage in big oak barrel.
Color: ruby to dark garnet
Aroma: wild berries with notes of violet
Flavor: sharp fruity palate, full-bodied and mellow, soft smooth tannins
Alcohol: ca. 13.0%
Acidity: 5.0 g/l
Serving temperature: 16-20°C
Food matching: Excellent with venison dishes, dark meat and zesty cheeses.