From 15-20 year old vines planted to a mixture of sandy, loamy and chalky soils. The Zweigelt and St. Laurent were hand-harvested in September and the Blaufränkisch was hand-harvested in early October. All grapes were vineyard sorted and de-stemmed before spontaneous fermentation begins and lasts for six weeks, with temperature control and spends three months on the lees in stainless steel tanks. Aged for four months in stainless steel. Fined and filtered.