Clemens Krutzler's love for wines from the South of France led to this fun experiment. Co-fermented Blaufrankisch and Welschriesling (50/50) macerated in a vat overnight, pressed in the morning and then aged in used wooden barrels for six months on the full yeast. The result is a lively interplay of fruit, acid, reduction and tannin, which hovers in color between rose and light red wine.