||End of September and beginning of October. Selectively hand-picked into small boxes, loamy soils from the sites Gmärck, Mitterkräftn and Bandkräftn.
||De-stemming, closed must fermentation for 12–18 days at approximately 30 ˚C (88 °F), 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.
||We start out with the always popular Martini-goose – that`s for sure! Continue with peppered Pecorino and mature Emmentaler and finish with Linguine with cashew/dried tomato-pesto, try it to roasted deer liver and paprika partridge. Cheese balls with fried onions. Reuben sandwich – minimum 10, 24 cm high. Caponata grilled on vine wood. Rosemary brochettes of small, yet many lamb chops. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off with a sip of Blaufränkisch and – we are not on the run- a further generous sip of Blaufränkisch from perfect Blaufränkisch soils.
||Price Triebaumer Blaufrankisch 2016 € 16.47