Zweigelt generally prefers soils that are not too heavy and rich in hums. Especially when grown in red gravelly soils, very high quality wines can be produced. Harvested by hand from the beginning to end of September. All movement of must and wine is carried out using gravity. Maceration lasted 2-3 weeks and spontaneous fermentation took place in temperature controlled stainless steel tanks. Spontaneous malolactic fermentation occurred in stainless steel vats. The wine aged in a mix of large oak barrels and 2nd use barriques until bottling with glass stoppers.
Garnet red color with violet hues and aromas of red fruits, black cherry, smoke, and baking spices. On the palate, the wine expresses flavors of dark fruits with notes of tobacco and smoke. The wine is dry with balanced acidity, medium-body, and firm tannins with a long finish.
Pair with chicken baked in hay with spaetzle, bacon, and mustard greens with a smoked tomato sauce. The medium texture of the chicken matches nicely with the body of the wine. The acidity of the wine is also matched by the tomatoes and the bitter flavors in the wine will pair well with the mustard greens.