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The deeper-coloured red partner of Franz Weninger’s well-known rosé, the Rózsa Petsovits, blended similarly from grapes that come from both sides of the border. The biodynamic grapes, Pinot Noir, Zweigelt and Cabernet Franc were harvested by hand, then the larger part was fermented destemmed, the smaller part in whole-bunches in wooden vats, then the wine was aged in used barrels for a year and a half. Ponzichter (Bohnenzüchter) was the name of the German-speaking winemakers of Sopron, who grew beans in the free rows, which had a practical reason, as most of their food was based on beans. In addition, it is also good for grapes, as the plant that belongs to the family of Fabaceae binds a lot of nitrogen from the air, which is then utilized within the soil. This is how the old tradition is connected to Franz’s biodynamic methods. It’s a “table red” with easy drinkability, with the last tiny bubbles of carbon dioxide from fermentation, a few lees, and a new wine vibe.