Intensive and dark purple, dense purple rim, powerful viscosity. Compact fragrance with blackberry confit, ink lead, smoked meat and chocolate chips. A continuous oscillation between ripe cherries and black currant, backed by delicate toasty aromas, some thyme and cedar wood.
The idea of beet-root risotto with smoked or goat cheese almost as matching main dish almost suggests itself, medium roasted sirloin steak, rich brochettes “Puszta secret”, nevertheless perfect for vegetarians. Peperonata with smoked bacon or burger from pork cutlet. Penne with lentils, leak & parsley. Home-made cheese-caraway-sticks or nut bread with summer butter and smoked sea salt, to match ripe Pecorino or Emmental cheese matured in caves, and much more. In case, an open fire-place is not available, it also tastes deliciously in front of a Swedish stove.
Hand-picked end of september 2008 into small boxes: Blaufränkisch – predominantly from the sites Öden and Untere Pandkräften, Cabernet from the sites Gillesberg and Ritter – both of them with slate soils.
Separate harvesting, closed must fermentation at 31˚C, some days of additional maceration. Gentle pressing, malolactic fermentation, maturation in 300 l new oak barrels.
|Serving temperature||16–18° C|
|Bottle sizes||0,75l, Magnum, Double Magnum|