“This is one of my experimental wines, not bottled every year. There are thoughts about the future, the winemaking, the variety Blaufränkisch and those thoughts are how to work while clima is changing. 2019 was a very good year - the acidity kept good in the grapes and the ripeness to longer, although it was a quite warm year.

Around the 20th of September 2019 I harvest Blaufränkisch from a single vineyard, which was from a cooler eastside. The Whole Bunch were stomped by feet in an open fermentation cask. Over the night fermentation started and just 5 days after the harvest the stomped grapes were pressed and then finally fermented in just one 650 Liter barrel, Austrian oak.

I did not use any sulfur (and of course no other addings) to the wine, also not during bottling. It is a try for Blaufränkisch with light extraction, to show a new chapter for the variety - definitely not on a fruit driven side, much more on a herbal, tea, ethereal side. “