Koppitsch – Ret

Varieties: 80% Zweigelt, 20% St. Laurent

Vinification Method: Grapes are hand harvested and fermented on the skins for about 10 days without temperature control. The grapes are then pressed and the juice goes in stainless steel tanks and acacia barrels for 14 months of elevage on the gross lees. The skins remain in contact with the juice for about 4 hours after which time the bunches are direct pressed, and fermentation lasts about 7 days. The wine is bottled unfined, unfiltered and with a small addition of sulfur.

12% ABV