Grapes were mostly fermented as whole clusters before being aged for six months and bottled with a touch of sulphur and without fining or filtration. Hitting the sweet spot between natty & nice, this is a dark-fruited, light-bodied wine which sounds contradictory until you try it – spiced blackberry, third-wave Ethiopian coffee, black peppercorns, a whiff of Terry’s chocolate orange, oxblood leather pants & that slightly dusty, purple fruit florality that Austrian reds tend to have.