Varietal: Zweigelt with some Cabernet Franc
Soil: Planted in loess soils. The grapes are sorted in the vineyard as they are being hand-harvested between the mid-September. Some %90 undergoes whole cluster pressing and spends three hours macerating while the remaining 10% is de-stemmed and spends 96 hours on the skins
Age of Vines: 25 years old
Winemaking: Spontaneous fermentation takes place in steel tanks and lasts three weeks under temperature control. The wine spends two months in contact with the lees (no stirring). The whole cluster lot is aged in steel tank for two and 1/2 months while the de-stemmed portion is aged in a minimum of 2.5 months. Filtered at bottling.