Austria's main red variety's Zweigelt and Blaufrankisch make up the curvee of the Muschelkalk Red, but its the soils of the Leithaberg, composed of lime stone and schist, that winemaker pair Lichtenberger-Gonzalez want to highlight.
The Muschelkalk Rot ferments in open vats for four weeks and ripens for 10 months in large oak. Violets and sour cherry with soft tannins and lots of finesse make this, just like its brother, the Muschelkalk white, one of the most satisfying expressions of the Leithaberg terroir we have tasted.
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