Growing area: St. Magdalena on sandy clay soil
Harvest: Beginning of October
Vinification/Maturation: Fermentation in medium-sized oak barrel and maceration period of approx. 14 days. Organic acid reduction and storage in small wooden barrel.
Color: dark red with shades of purple
Aroma: wild berries, sour cherries
Flavor: velvety, pleasantly mellow finish
Alcohol: ca. 13.0%
Acidity: 4.8 g/l
Serving temperature: 16-18°C
Food matching: Goes well with red meat and tangy cheese.