The idea behind Vorgeschmack Rose is an extraordinary Rose wine with great drinkablity… Martin and Anna keep the Zweigelt juice up to 12 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 10 days.
After pressing, they age 80% in stainless steel, and 20% in French oak (used barrels). Just before bottling Martin and Anna blend, and add 8 mg/L of sulfur. No fining and no filtration.