In the Astoria farm on hilly ground at 120-150 m on sea level. Vineyards: north south and east west oriented with 4,000/4,500 vine-stocks per hectare. 8-15-year old vine-stocks. Average production: 1.5/2 kg per vine-stock, equalling 700/800 kg per hectare.

Grape variety Cabernet Franc, Cabernet Sauvignon, Merlot, Marzemino. Growing technique: Gujot.

Technology The grapes are manually picked, selected and collected in small baskets in September/October, are then crushed and stripped of the grape stalks. The fermentation/maceration lasts 15/20 days at a temperature of 26/28° C. It is the followed by the drawing off and the completion of the malolactic fermentation in steel tanks. After the first racking, the wine is moved into 225 l.-Allier French oak barriques, medium toasting, where it matures for 12/14 months. It is then coarsely filtered and bottled (deposit can be present in the bottle). It rests in the bottle for further 12 months.

Colour very bright ruby red with violet shades Bouquet: intense, with typical notes well integrated by the wood aroma. Taste: dry, excellent structure with well-balanced aromas and tannins.

Alcohol content, % vol. 13.00 – 14.00 Sugars, g/l < 2.00 Total acidity, g/l 5.00 – 6.00

Serving Temperature 16 – 18° C, open the bottle one hour before serving it, even when moving it to a decanter.

Preservation Keep in a dry and cool place, away from light and heat sources.