Silvia Heinrich Blaufrankisch, Burgenland

Clay soils with a high lime content, young vineyards between 20 and 30 years old. These loam soils of Deutschkreutz, where it gains its intense fruit and mineral spice. hand-harvesting. Controlled maceration with natural yeast in stainless steel tanks. Pressing after 10 days of maceration, followed by malolactic fermentation.