Jurtschitsch Rosé Belle Naturellé, a pure "energy tonic"
Grapefruit, blood orange and red currants
Hand-picked grapes of Zweigelt and Pinot Noir were pressed whole bunch as "blanc de noir". The bright juice fermented spontaneously with destemmed grapes of Cabernet Sauvignon in neutral Austrian oak barrels. The skin fermented Cabernet-Sauvignon grapes brought color and structure to the wine. After two weeks, the wine moved to used oak barrels where malolactic fermentation ended and then spent about six months on the lees in our 700-year-old cellar. Fermentation with a combination of berries gives a unique and complex natural wine with a high diversity of flavors.