The grapes for the Wiener Trilogie came mainly from Vienna’s Bisamberg vineyards and two vineyards on the Nussberg. This wine is a cuvee blend of 70% Zweigelt, 15% Merlot and 15% Cabernet Sauvignon – all of which were harvested at different times between September and October. Each variety underwent its own fermentation on the skins as well as malolactic fermentation in large barrels. Each was then racked into barriques. Depending on the structure of the individual wine – a portion of new wood was used; 25% on average. The wines were matured in barriques for 15 months in the wine estates’s 16th century cellar. After several more rackings, they were blended to the final cuvee.