Wenzel Blaufrankisch Aus dem Kalk 2019
Limestone soil, spontaneous fermentation in opened top-tanks (20% whole bunch, 20% carbonic), crushed and de-stemmed, punching down once a day by hand, no remontage, pressed after 20 days, aged 18 months in large neutral Austrian oak casks (1,300 L). Unfiltered. Minimal Suphur.
The Blaufrankisch grapes for this wine came from three different vineyards from the flatter parts of the chain of hills near the town of Rust (pronounced "roost".) Weathered limestone with loam layers in the surface-soil.
Michael Wenzel has created an elegant, Burgundian style of Blaufrankisch while utilizing very little sulphur (total sulphur: 35 mg/l).