Markus Altenburger Blaufrankisch

This wine is sourced from old vines in two esteemed Leithaberg vineyards, Hackelsberg and Bergschmalister, both rich with limestone soils. The grapes are destemmed and fermented spontaneously for approximately 4 to 5 weeks in open top wooden fermenters before aging on the fine lees for 18 months in both 500L and 2000L neutral oak barrels. This wine is very limited in production.