MARKOWITSCH
BLAUFRÄNKISCH 2007
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VINEYARD AND SOIL:
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Sandy and sandy-loamy upper soils with partly strong subsoil |
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HARVEST:
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Early October |
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FERMENTATION:
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10-12 days closed fermentation on the skins at 30-32°C, followed by biological acid reduction |
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VINIFICATION:
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in French oak barriques |
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ALCOHOL:
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13.1%vol |
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RESIDUAL SUGAR:
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1.3g/l |
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ACIDITY:
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5.8g/l |
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DESCRIPTION:
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Deep colour, excels with wild cherry fruit tones, fullness on the palate and elegant tannin structure. |
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RECOMMENDED WITH:
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Ideal with tender game and wild fowl dishes with red cabbage and light sauces, as well as tender steaks. |