Austria's main red varieties Rotburger and Blaufrankisch make up the cuvee of the Muschelkalk Red, but it's the soils of the Leithaberg, composed of limestone 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.