Winemaker’s note: “The Pannonian climate with the cool winds of the River Danube brings a very ripe, but also fresh cherry-fruit to the Zweigelt grapes resulting in wines with aromatic fruit, smooth tannins, and no shortage of elegance.”
Soil: red gravel & loess (Holzweg vineyard). Estate-owned and farmed by Christina’s family, certified organic.
Varieties: Zweigelt
Cellar Method: Grapes are hand-harvested and direct pressed to stainless steel tanks, with just a few hours of contact with the skins to provide color. Fermentation takes place under temperature control and lasts about two weeks. The wine rests for another 4 weeks and then is racked once, then rests on the lees for another 8 weeks. The wine is bottled unfined and unfiltered, with a small addition of sulfur.
Personality: lip-smackingly tasty! Every berry is present in this light, succulent rosé that you’ll want to drink the whole spring and summer (and fall and winter too). When you’re done drinking it on your own, you’ll discover it’s also a versatile food companion – the best thing to serve with it is Christina Netzl’s home-made smoked trout but if you for some reason can’t get that, cold cuts, gravlax, watermelon salad or light veggie dishes work great too.
Soil: red gravel & loess (Holzweg vineyard). Estate-owned and farmed by Christina’s family, certified organic.
Varieties: Zweigelt
Cellar Method: Grapes are hand-harvested and direct pressed to stainless steel tanks, with just a few hours of contact with the skins to provide color. Fermentation takes place under temperature control and lasts about two weeks. The wine rests for another 4 weeks and then is racked once, then rests on the lees for another 8 weeks. The wine is bottled unfined and unfiltered, with a small addition of sulfur.
Personality: lip-smackingly tasty! Every berry is present in this light, succulent rosé that you’ll want to drink the whole spring and summer (and fall and winter too). When you’re done drinking it on your own, you’ll discover it’s also a versatile food companion – the best thing to serve with it is Christina Netzl’s home-made smoked trout but if you for some reason can’t get that, cold cuts, gravlax, watermelon salad or light veggie dishes work great too.
