Slate and limestone soils. Short maceration of whole bunches and then pressed into amphora. Aged in amphora for 8 months and then bottled unfiltered, unfined and without added SO2. 100% Blaufränkisch from the Goldberg vineyard, facing south east and at 180m altitude, spontaneous fermentation followed by 8 months ageing in amphora before bottling. Rhubarb and sour cherries with some tannins and grippy acidity. Wonderfully simple yet excitingly complex all at the same time!