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 nuances, some thyme and cedar wood.
The idea of beet-root risotto with smoked or goat cheese almost immediately enters one`s mind thinking of a main dish, medium roasted sirloin steak, rich brochettes “Puszta secret”, nevertheless perfect for vegetarians. Peperonata with smoked bacon or burgers with 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 Emmentaler matured in caves, and much more. If an open fire-place is not available, it also tastes deliciously sitting in front of a Swedish stove.
Hand-picked end of september 2009 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 oak barrels, mostly new.
|Serving temperature||16–18° C|
|Bottle sizes||0,75l, Magnum, Double Magnum|