The elegant Blaufränkisch from the pen of Leo Hillinger shines into the glass with bright purple. The bouquet of this red wine from Burgenland enchants with nuances of plum, morello cherry, black currant and plum. If we trace the aromatics further, vanilla, cinnamon and sun-warmed rock come into play.
On the palate, Leo Hillinger's Blaufränkisch opens wonderfully aromatic, fruit-driven and balanced. On the tongue, this well-balanced red wine is characterized by an incredibly dense and silky texture. In the finish, this youthful from the wine region of Burgenland finally thrilled with considerable length. Again, hints of black cherry and morello cherry appear. In the aftertaste, mineral notes of the soils dominated by black earth and loess soil join in.
Vinification of the Blaufränkisch from Leo Hillinger
The basis for the balanced Blaufränkisch from Burgenland are grapes from the grape variety Blaufränkisch. In Burgenland, the vines that produce the grapes for this wine grow on soils of loess, volcanic rock and black earth. The grapes for this red wine from Austria, when perfectly ripe, are harvested exclusively by hand . After the harvest, the grapes are immediately taken to the winery. Here they are selected and carefully ground. Fermentation follows in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for Leo Hillinger Blaufränkisch
Drink this organic red wine from Austria ideally tempered at 15 - 18°C as an accompanying wine to vegetable couscous with beef meatballs, lemon chili chicken with bulgur or potato pan with salmon.
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