A blend of Rotburger (formerly Zweigelt) made by husband and wife team Lichtenberger-Gonzalez. Their intention is to highlight the limestone (Muschelkalk) and schist soils of the Leithaberg DAC of Burgenland. The Muschelkalk Rot ferments in open vats for four weeks before aging for 10 months in large oak barrels. Notes of violets and early cherries with soft tannins and pronounced finesse. One of the most satisfying expressions of the Leithaberg terroir we have tasted.