Clemens Krutzler's love for wines from the South of France led to this fun experiment. Co-fermented Blaufrankisch and Welschriesling (50/50) from younger (15 yr old vines) from Ried Ratschen, a cooler site with eastern exposure, surrounded by forest. Sandy loamy soils with gravel inclusions the famed iron soils of the Eisenberg (Iron Mountain). The grapes were macerated in a vat overnight, pressed in the morning and then aged in used wooden barrels for seven months on the full yeast. Minimal sulphur additions. The result is a lively interplay of fruit, acid, reduction and tannin, which hovers in color between rose and light red wine.