Vitikult
Location / Soil
“Altes Weingebirge“: clay soils with a very high proportion
of lime. Because of a natural and sustainable cultivation, the
vines grow in a stable, robust balance under the influcence of the Pannonian Climate.
Harvest / Fermentation / Expansion
Selective harvest by hand. Controlled mash fermentation
with natural spontaneous yeast, followed by biological acid
degradation.
Description
Blaufränkisch as an intense fruit experience. Dark ruby red
with violet reflections. The character of this wine is imparted
by ripe tannins.The ageing in small oak barrels impart a subtle toasting.
Vitikult is a typical messenger from our vineyards of central
Burgenland.
Variety: Blaufränkisch
Ageing: 12 months in small oak barrels
Serving Temperature: 16–18 °C
Decanting: 1–2 hours before serving
Ageing Potential: 6–8 years
Food Pairing: Ideal with roast veal, roast beef, steak and game dishes.
“Winemaking is not a nine-to-five job, it is my life. Working with nature requires patience and serenity.”
Silvia Heinrich