The grapes for this Pinot Noir come from the vineyards surrounding Tattendorf where limestone soil is prevalent and therefore the ideal location for this grape. A small portion also comes from the young vines from Anninger mountain in Gumpoldskirchen. The Pinot Noir is harvested at the beginning of October. Skin contact for around 10 days. Fermented in wooden vats at a temperature of between 28°C and 30°C. After fermentation, it is aged exclusively in large wooden barrels for 10 months.

A charming fragrance and intensity, with aromas and flavours of raspberries and blackberries. Very elegant, with soft, round tannins and a lovey lingering finish.

This wine fits excellent to roast veal, wildfowl (pheasant, partridge), and coq au vin. Pairs very nicely with mushroom risotto/pasta dishes too.