Meticulously selected fruit from up to 100 year old vines grown in the vineyards around the Lutzmannsburg village, on a plateau left by an ancient volcano where sand, clay and loam soils sits on limestone subsoils and give rise to an ideal Blaufrankisch expression.
Each of the six parcels in Lutzmannsburg is harvested and fermented separately and develop for eight months in 500 Liter Stockinger barrels. Then a first cuvee is created, which gets to develop for another twelve months in the same barrels.

Old vines with loose berry clusters and low yields lead to physiological ripeness before overripe notes can develop.
Open vat fermentation on native yeasts. No fining or filtration are allowed, so as to not to take away from the bright fruit, good structure and immense complexity that is created by such rare ingredients..

The 2013 vintage provided ideal conditions for the Moric vision: "Never before had we had such perfect balance in our wines. This is where we are trying to go." Roland Velich