Bottler: Heinrich Winery, Baumgarten 60, A-7122 Gols / Austria
In the glass
Colour
Bright, medium ruby red with purple highlights.
Nose
Inviting nose of fresh sour cherries, wild blackberries and a subtle, spicy herbal note.
Palate
Bone-dry, juicy and slender on the palate, underpinned by an invigorating acid structure and gentle tannins.
Character
Light-footed, fresh and carefree – an accessible drop with high drinkability and clear fruit.
Pairing
Outstanding alongside a classic cold meat platter, a fine selection of antipasti, or roasted vegetables with herbs.
Notes
As part of the naked range, this red wine stands for unadulterated drinking pleasure at an honest price, spontaneously fermented and bottled without fining or filtration.
Tasting note
Character
A straightforward, vibrant and lean red wine with just 12.0% ABV. Steering clear of opulent extraction, it focuses instead on juicy freshness, effortless drinkability and an honest, unmistakable sense of place. A purist everyday wine in the very best sense, showing the essence of Burgenland red wine culture without any cosmetic touch-ups.
Terroir & Origin
Gernot and Heike Heinrich farm their sites in Gols completely biodynamically (Demeter-certified and co-founders of respekt-BIODYN). The region’s terroir ranges from the cool limestone slopes of the Leithaberg to the stony, sandy gravel and red slate soils of the Parndorfer Platte. This interplay endows the wine with a cool, mineral backbone.
Grape Variety & Vinification
The cuvée brings together the indigenous grape varieties Blaufränkisch, Zweigelt and Sankt Laurent. As a multi-vintage wine (non-vintage), it embodies the estate’s unpretentious philosophy: spontaneously fermented, unfined and unfiltered. Here, Zweigelt’s classic dark berry fruit merges seamlessly with the taut structure of Blaufränkisch and the subtle spice of Sankt Laurent.
Food Pairings
Thanks to its fresh acidity and moderate tannins, this wine pairs wonderfully with uncomplicated dishes such as a platter of alpine cheese and cold cuts, classic pasta with meat ragù, roast poultry or, served slightly chilled, hearty vegetarian lentil dishes.
