Blauer Zweigelt - Kloster Pforta

The grapes are carefully harvested by machine at the ideal harvest time. The maceration of the whole grapes to obtain a light ruby color is followed by gentle pressing of the grapes and slow, cool fermentation. The goal: produce wines that are characterized by fresh fruit aromas, lively acidity and moderate alcohol levels. The winemaking is finally rounded off with storage on the fine lees.