Michaela Riedmuller Federnelke Carnuntum

The special profile of this wine already begins in the vineyards, where a sandy-loamy terroir is characterized by the moisture of the Danube. This is where the foundation for its uniqueness is created. The winemaking begins with a spontaneous fermentation in the open vat, which lasts for 16 days and takes place without temperature control. Twice a day, the mash is punctured to ensure optimal extraction of the flavors. After completion of the alcoholic fermentation and intensive aroma development, the wine is squeezed off. The free-roaming must is immediately filled into 500-litre barrels, while the pressed must is processed separately. For another 14 months, the wine then matures in large wooden barrels, where it is cared for with a lot of love and mindfulness to develop its complexity and finesse.

The end result is a powerful yet silky cuvée of Blaufränkisch, Merlot and Zweigelt, which perfectly captures the essence of this unique terroir and expresses it in every bottle.