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Nieudersal, Burgenland, Austria.
Fresh cherry, raspberry and eucalyptus. Structured, subtle tannins.
Grapes: Zweigelt (80%) / St. Laurent (20%)
Hand-picked and produced on a very small scale following biodynamic principals.
Grapes are fermented on the skins for about 10 days without temperature control. The juice is then pressed into stainless steel tanks and acacia barrels for 14 months of elevage on the gross lees.
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