Opus Eximium No.33 Burgenland - Weingut Gesellmann

Opus Eximium No.33 Burgenland - Weingut GesellmannWith the winery Gesellmann Opus Eximium No.31 Burgenland comes a first-class red wine in the wine glass. In this it shows a wonderfully dense, purple color. When swirling the glass, this red wine reveals a high density and fullness, which is evident in strong church windows at the edge of the glass. To the nose, this Weingut Gesellmann red wine reveals all manner of perfumed rose, morello cherry, violet, jasmine and black currant. As if that wasn't already impressive, juniper, dark chocolate and cocoa bean join in due to the aging in large wooden barrels. This dry red wine from Weingut Gesellmann is something for people who prefer to drink bone dry. Opus Eximium No.31 Burgenland already comes very close to this, having been pressed with just 1 gram of residual sugar. On the palate, the texture of this powerful red wine is wonderfully fleshy and dense. Due to its present fruit acidity, the Opus Eximium No.30 Burgenland is fantastically fresh and lively on the palate. The final of this red wine from the wine-growing region of Burgenland finally thrills with beautiful reverberation. The finish is also accompanied by mineral facets of the soils dominated by clay and limestone. Vinification of the Winery Gesellmann Opus Eximium No.31 Burgenland This powerful red wine from Austria is made from the grape varieties Blaufränkisch, Saint Laurent and Zweigelt. In Burgenland, the vines that produce the grapes for this wine grow on soils of clay, sand and limestone. After the grape harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully broken up. Fermentation follows in large wood at controlled temperatures. Fermentation is followed by aging for 3 months in large oak barrels. Food recommendation for the Opus Eximium No.31 Burgenland by Weingut Gesellmann Enjoy this red wine from Austria ideally tempered at 15 - 18 ° C as a companion to veal boiled beef with beans and tomatoes, Boeuf Bourguignon or lamb stew with chickpeas and dried figs.