Franz’s most important plot. “The place where I’ve spent most of my time. This is the vineyard that I’ve been cultivating for the longest. If there were only one wine I would show someone, this would be it,” he adds.

Biodynamic cultivation, vines of over 50 years old, gneiss and mica soil, with a warm, porous and dry structure. It was fermented for two weeks on the skins, in oak and concrete vats, then aged in 500-litre barrels for 2 years. It has a completely unique character, a warm medicinal herb nose, dark berry flavours, a deeply spicy and fruity palate. The palate is long with subtle tannins and a smooth finish. 

Decanting is recommended half an hour before tasting.