The must from red wines are fermented up to 2 weeks on the mash.
After the biological acid decomposition the new wine ripen either in big oak barrels or like the top quality products of the red wines like Cuvée d’ Or, Merlot, Cabernet Sauvignon and Blaufränkisch Lehmgrube up to 24 months in new barriques (french and american oak barrels). Deep colour, a dark fruity flavour, rich in substance and a tremendous tannin structure are distinguished for these wines.
Trough this philosophy to give great wines more time to ripe in barrels and
bottle later we able to establish our winery among the best winemakers in Austria.