The idea behind Vorgeschmack Rose is an extraordinary Rose wine with great drinkablity… Martin and Anna keep the Zweigelt juice up to 14 hours on the skins in order to extract the bright cherry fruit character of the grape. After pressing this wine, which is fermented with native yeast they add some skins of Grüner Veltliner after approximately 3 days, to extract the spicy character of Grüner, and add some tannins. We keep the wine on these Grüner skins of the fermenting juice for 8 days.
After pressing, they age 70% in stainless steel, and 30% in French oak (used barrels). Just before bottling Martin and Anna blend, and add 15 mg/L of sulfur. No fining and no filtration.