Haideboden

The grapes come from vineyards west of Frauenkirchen. The soils are described as containing gravel, quartz, flint and iron, with a light, well-drained topsoil. The grapes are hand-harvested in September and October. Fermentation takes place for around five weeks at 28 to 31 °C on the skins in stainless steel tanks, followed by malolactic fermentation in large fudres. The wine then matures in wooden casks, around one third of them new. It shows dark, ripe fruit, spice and minerality, together with rounded tannins and a fine acid structure. ([anfors-imperial.com](https://www.anfors-imperial.com/burgenland-haideboden-2023-umathum-afo180223?utm_source=openai))