VARIETALS: 70% Cabernet Sauvignon, 30% Zweigelt
SOILS: sandy gravel, schist and limestone
WINEMAKING: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.