Wien. 2 by Pfaffl (Case of 3 – Austrian Red Wine)

The vines are approx. 25 years old. To profit from the rising ground heat and to reach a high foliage-wall they use a trellis training system at about 60-90 cm high and apply the guyot cutting system. The grapes are destemed and pressed squeezed and the must was fermented at a controlled temperature of 28°C for 20 days in stainless steel. Ageing takes place in 80% stainless steel and 20% used barriques, the wine was bottled in Burgundy-bottles with screw caps.