Burgenland

“33.3% Blaufrankisch, 33.3%St. Laurent & 33.3% ZweigeltFrom 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 gr

“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

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