SPRN Rozé. Aged for five months in fine lees. Fruit bomb.
A blend of rosé wines made from our red grape varieties. The proportions and technology are as follows. 50% Blue Frankish, the other 50% Zweigelt and cabernet sauvignon. The latter two varieties were harvested separately, specifically for rosé, and the must was fermented in chilled steel tanks for 14 days after settling. This was followed by 5 months of ageing in fine lees.

The spice in the whole story is more like Blue Frankish. For this one, the whole batch from the Gauer vineyard was already harvested as a red wine, with the must macerated for 6 hours after the must was destemmed. Then we took the must from the vats to be used as rosé must. This was settled and fermented spontaneously in steel tanks at 18 degrees for 14 days. After fermentation, it was matured on lees with minimal added sulphur for 5 months. The result is a fruity rosé with a playful and complex texture. The three rosés were blended after maturation and bottled after filtration.