It comes primarily from 2 older vineyards of Rotburger (Zweigelt) planted in the 1970s on nutrient poor soil producing low yielding and very complex grapes. About 5% Syrah is blended in from a neighboring vineyard. The winemaking, as with all of Stephan Wellanschitz's wines is natural with minimal intervention. The berries were gently fermented whole cluster to encourage carbonic maceration, gentle extraction and heightened aromatics. The result is a wine more reminiscent of Cru Beaujolais than of any Zweigelt currently being made today. No additives were used, it was fermented entirely with native yeast in older barrels on the lees for 10 months. Stephan does not fine or filter his wines. No added Sulphur during vinification.
