Gindl - Red Bessi Nr. 4

Hand-picked in small boxes, fermented spontaneously and stored for 6 months on the mash. A cuvée made from zweigelt 2011 and cabernet sauvignon 2012. After pressing, the zweigelt is stored in new wooden barrels for 24 months and the cabernet for 12 months. After blending, the wine is lightly sulfured and bottled for the first time. Both in the nose and in the glass the zweigelt shows its typical, here very dense, cherry underlaid with dark berry, cocoa and vanilla aromas. Although the Red Bessi will be perfect for drinking in a few years, it is already a dream in the glass. Nice to know: the name Red Bessi comes from Michael Gindl's first highland cow on his farm.