Blaufränkisch Leithakalk Burgenland - Kollwentz-Römerhof

Blaufränkisch Leithakalk Burgenland - Kollwentz-RömerhofWith the winery Kollwentz-Römerhof Blaufränkisch Leithakalk Burgenland comes a first-class red wine in the wine glass. Here it offers a wonderfully bright, crimson color. At the edges, there is also a color transition to garnet red. After the first swirling, one can perceive a perfect balance in this red wine, because it does not stand out on the walls of the glass neither watery nor syrupy or liqueur-like. This single varietal Austrian wine shows wonderfully expressive notes of plums, lilies, blueberries and blackberries in the glass. These are joined by hints of gingerbread spice, Mediterranean herbs and cinnamon. This red from Weingut Kollwentz-Römerhof is just right for those who like it dry. However, it never shows itself meager or brittle, as you would expect from a wine top wine range. Balanced and complex, this fleshy and dense red wine presents itself on the palate. In the finish, this red wine from the wine-growing region of Burgenland finally inspires with beautiful length. Once again, hints of black cherry and blueberry show. In the aftertaste, mineral notes of the limestone and clay dominated soils join in. Vinification of the Winery Kollwentz-Römerhof Blaufränkisch Leithakalk Burgenland The basis for the balanced Blaufränkisch Leithakalk Burgenland from Burgenland are grapes from the grape variety Blaufränkisch. The grapes grow under optimal conditions in Burgenland. Here, the vines dig their roots deep into soils of clay and limestone. After harvesting, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After its end, the Blaufränkisch Leithakalk Burgenland is aged for several months in oak barriques. Food recommendation for the winery Kollwentz-Römerhof Blaufränkisch Leithakalk Burgenland Drink this red wine from Austria best tempered at 15 - 18 ° C as a companion to Boeuf Bourguignon, veal boiled beef with beans and tomatoes or roasted calf's liver with apples, onions and balsamic vinegar sauce.