Blaufränkisch Kalkstein

Grapes
Blaufrankisch

How it's made
Carbonic maceration for 8-10 days with part of the bunch. The must is pumped over once a day. Malolactic fermentation. Aged in old oak barrels for 6 months.

In the glass
Notes of wild berries, delicate mineral and spicy notes predominate. Currants and lilacs. Juicy with good acidity.